To think is is literally impossible to brown meat the way the recipes recommend

[Yelloworangetomato]

Just that. Am I being unreasonable? It is just not possible is it? To dust in flour and shallow fry? It always welds itself to the base of the pan or pot. Always, oil, butter, high heat, low heat, it can't be done. Am I missing something?

Maybe you need new pans

The crud welded to the pan is to be welcomed into the final sauce, gravy. My chilli con carne was always underwhelming until I started browning the crap out of the meat then deglazing the crud with red wine. Game changer.

Plenty of oil/butter. Small batches of meat at a time. When you first put the meat in, don't stir it until it's had a chance to seal properly on the bottom. Don't worry about the little stuck bits - they will come off when you add the liquid.

Alternatively, brown the meat in a non-stick frying pan and then add it to the pot with the juices and crusty bits.

Dry the meat thoroughly. Salt and pepper it. Dust with flour and fry in small batches. Don’t try to move it until it has a good sear on. Deglaze the pan when done with water, broth, ir wine. It doesn’t matter if the meat sticks i terms of taste or appearance but you are probably trying to move it too early before the crust has properly formed.

I think it can only be done on gas. Electric rings don't get hot enough - they turn themselves off.

I can do it well on gas with a non stick pan

Another tip.. don't turn it over or stir until it's quite brown. If you turn too soon all the water comes out and it boils instead of frying

Try a ninja fry pan.
Best ones I've ever had.
Although chef on this morning said never fry mince. Lay it flat on a tray and bung in oven.

I think @DinosaurMunch has it. My house has no gas, and I couldn’t brown stuff until I got an induction hob.

Chef here. Don't move the meat too soon, it will tell you when it's seared. Plenty of oil/butter. Use a non stick pan if you are having trouble. All else fails, you can pop a piece of grease proof paper in the pan and cook on top of that (that's saved me a few times with fish). If you do brown in a non stick pan and then transfer to a saucepan, make sure you use a splash of wine to get the flavour off. Hope that helps.

Lay it flat in the oven and cook it? Guess he's not the one washing up in his house.

In a stainless steel pan only add the fat once the pan is hot. Let the meat sit and form a crust. If it is sticking after it's done let the pan cool slightly. As it cools it can contract and come away from the meat.

And yes, deglaze for all that flavour!

It's called a fond I think.

So helpful!! Maybe it can be done, thank you all!

I always accidentally boil mine too