Preparation of red meat for stews, curry, slow cook dishes etc?

Virtually all recipes tell you to fry the meat to seal in the juices before adding the liquid for a long slow cook. I find the meat stays small and firm when if it has been pre-fried. If I put the raw meat straight in the liquid it expands and is much more tender and just as tasty. Does this pre-frying to seal the meat really matter ??????