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>>/3397/ > forgot to lower the heat > burnt smelling like crazy > best stew ever Congrats on discovering the Maillard reaction! https://en.wikipedia.org/wiki/Maillard_reaction However there's a thin red line between tasty browning and carcinogenic charcoal-black if you can't control the temperature. We generally never cook things that long because I'm impatient and energy is expensive. It does make things taste better than half-raw chunks though.