>>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.