I think that stewing properly at low temps will result in better stewed meat than pressure cooking properly at high temps. Precisely because low temp cooking is kinder, gentler on meat.
I've actually tried both methods for a Japanese Butakakuni (stewed pork belly) recipe and the LC yielded prefectly melt-in-the-mouth meat while the PC produced falling-apart but kinda stringy dryish meat strands that was easy to chew but not eactly melt-in-the-mouth.
So nowadays I've tended to use the LC more than the PC. The only time I use the PC is when I'm pressed for time or when I'm stewing really tough meat like ox tongue.
'Never eat more than you can lift.' - Miss Piggy
Pressure cooking can simulate slow cooking, but you won't get the same tenderness or depth of flavor. The pressure cooked food will still be very good, but if you were to do a side by side comparison you'd taste the difference.
__________________ "Boldness has genius, power, and magic in it." Johann Wolfgang Von Goethe