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Aroogah-
I suppose the temperature continued to rise after I'd begun cooking, without me noticing, so when I turned up the heat a little, it pushed it much too far.
In the future I might not bother coating the meat and just add a roux later. Many people seem to say flour-coating is just a 'convenient' way to achieve the same thing.
Thick_Hollins
What's the trick to browning cubes of lean beef coated with flour? I was using a cast iron stewing pot. It was on a medium heat at first, plenty of oil and space for the meat, shook the pan regularly to minimise sticking, but it wasn't really browning, and I worried it was just drying out. I raised the heat and before I knew it there was a blackened layer on the bottom and I had to rescue the meat and wash the pan out.
I suspect I should have stuck with a medium heat, and just carried on. Maybe the meat was too moist to start with.