The question is a little ambiguous, because it is not clear what cut of meat you are preparing or how. If it is a brisket, just boil it. If it is a steak, browning is what you do, in a hot, hot pan. If it is stew meat for braising, brown it first.

Try once putting the meat in a cold pan and then heating it up. It will come out v. tough & flavorless.