Choose a pan with a heavy base, one that's shallow and wide enough to permit the quick browning, and that has a tight-fitting lid. A large, ovenproof Dutch oven works well for me because after the browning process, I can either use it in the oven or on the stovetop. Both stovetop and oven cooking require the meats and any aromatic vegetables to be browned or seared in hot fat. Meat is usually best when seasoned after browning, or it may simply receive its seasonings from the cooking liquid while braising. Liquids used for braising include broth, water, juice, beer, wine, cider, chopped tomatoes, or a combination of these.
Herbs can contribute to the flavor.
Try thyme, bay leaves, rosemary, basil or oregano. Spice choices can include cumin, turmeric, and coriander. You can certainly adjust the herbs and spices in recipes to reflect your family's tastes. When the meat is tender, remove it and the large pieces of vegetable from the pan and keep them warm while you reduce and thicken the liquid. My rainy-day cooking resulted in this delicious braised beef dish.