You don't have to steam with a steamer. I do one lidded pan cooking because I only have a single electric cooking ring. I put meat in first with a little oil long enough to colour both sides, add a small amount of water, 1/8th to 1/4 of an inch, then add vegetables on top.

Work out when to put vegetables in by how long you want to cook them. I do slow, low heat, cooking and I like vegetables like carrots and swede in large chunks. So they go in first after the meat. Mushrooms take a lot less time and things like petit pois just need warming up.

I check during advert breaks to make sure the water hasn't boiled away and at the end the little bit of water that is left tastes amazing. Nothing gets thrown away.