Getting the Maillard reaction to totally convert meat into "brown"

I have been doing various experiments lately to find out how I can get as much "brown" as chemically possible from meat. The goal is for the Maillard reaction to occur totally throughout the meat so that I can make broth out of it that fully uses all the meat.

My hypothesis is that with more Maillard reaction, there would be more flavor compounds leeched into the water, so I could get more flavorful stock with less meat used.

I brown ground beef as much as possible without burning it, but I never get that much flavor out of it.

I tried browning it a second time, but it didn't brown and tasted like sawdust. But why? What crucial chemicals are missing, and could I add those in to make the remaining meat brown again?

Put another way, how could I make fond/jus in a large batch?