Oven Stew for Hassle-Free and Even Cooking
There is something stewing on the stove in the stew pot, but to cook effortlessly, put it in the oven. You get uniform all-round heating, free up your burners, and you don’t have to stir or fiddle with it as often.
In addition to reducing the frequency of checking the stew, using an oven means heat is drawn from all directions, resulting in more even cooking. It also shortens the cooking time, which helps keep the beef juicy .
You can convert any stovetop stew to suit the oven. Just cook your recipe as usual on the stove, and when it’s time to just let it cook, cover and transfer to the 300 ° F oven and check every hour until it’s done.