Meat cooks evenly at room temperature. Take it out of the fridge at least an hour before cooking.
Preheat your pan, you need to add meat to a hot pan.
Sear for looks and flavour when you are slow cooking.
Don’t overcrowd a pan, (use a larger pan or cook in batches). You need sear not stew.
When slow cooking, 1 cup of liquid per 1 kg of meat is a useful guide.
Rest, rest, rest after cooking. This allows the juices to redistribute throughout the meat.