Meat first. Browned but not burned. Onions next. Onion will Deglaze the pan. Spice once pan is slightly wet again cooked to quite dry .Garlic. The later you put it in the more you will taste it and the less u will burn it. Vinegar (red) scrape bottom of pan. Mad smell comes out., cut heat to next to feck all re hydrate it all with tom's n stock. Lid on an wait. Add more water if it gets too thick. Let that cook off until you see what you want. Trust me. Every process is correct.