We find that much of the flavor in a beef stew, etc. comes from the browning of the meat and the bit of caramelized liquid at the bottom of the pot/skillet after browning of the meat. Only enough oil (and/or juice from the meat) is needed to keep the brown residue from sticking to the bottom of the pot. This flavorful residue remains in the pot when other ingredients are added, adding to their flavor.
We no longer use a skillet to brown the meat, but use a thick-bottomed pot- less spatter, and one less item to clean. We don't like non-stick substances, but use a splash of oil. A wooden spoon is used to scrape the bottom throughout the process to keep the caramelized material from the browning from sticking firmly to the pot, trapping the flavor. The meat may be removed to paper toweling while onion and garlic is also slightly browned in the pot, and then returned for continuation of the preparation.

Gramma did her roasts in the oven, browning in the roasting pan. It was a hot and tedious process, and I remember the strong cleaners used on the oven after several uses for roasts.
The back of the wood stove was reserved for warming, and storage of used grease. One can had bacon grease, another had grease that could no longer be used in cooking- dont remember what happened to this- perhaps put out at the back of the garden?