How does slow-cooked beef get so brown?

The only times I've made slow-cooked beef, they came out light greyish brown, not unlike some corned beef. Sometimes they turn a bit browner, but not by much.

I had been eating into a steak and ale shortcrust pie here (Brit!) and I realised I have no idea how to make beef that deep and brown. Think a brown between the hue of dark chocolate and milk chocolate. I've loved slow cooked beef all my life in various forms - steak pie, beef brisket rice, ribs, rendang, but somehow have no idea how it's done.

How does it get so brown? Does anyone know? The brown isn't just on the outside but through the entire chunk of meat ...

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