I just brown them and then chuck them in a casserole with sliced onions, a little garlic, a bay leaf or two, orange juice and a dash of cointreau (or cider or white wine-depending on what I've got,).I don't measure anything , but ensure the meat is covered by the liquid.Add salt or a stock cube if you must(I add these later if needed). You can reduce the stock to thicken it at the end if you want.
Cook as slowly or quickly as time allows and serve with mashed potatoes and veg of choice.This method always seems to produce tender, sweet meat and is no effort at all.Comfort food!