Lately when I've been cooking stews, the meat has been coming out dry and not as tender as it should. There are a couple reasons I think might be the case. First, when I brown the meat, I think it might be cooking through too much. Also, it takes a while for the liquid to come to a boil with the already cooking meat. Also, initially, I think I might have the temperature too high, because I'm afraid of the liquid not being hot enough, which results me in constantly messing with the temperature settings.
So, would skipping the browning process and starting it on the lowest heat help in making my stewed meat moister and more tender?