At the opposite end of the spectrum from slow cooking is super duper speedy pressure cooking! I made this recipe today and it tasted as if I had stewed the meat on low heat all day long. Since I added quartered potatoes, which in retrospect should have been whole potatoes, there is no picture. The potatoes turned to mush and made a very unsavory looking (but savory tasting!) dish.
Anchovies and oil cured black olives (please, no watery black olives from a can) in a beef stew was a revelation. I'm such a salt fiend!