Slow Cook Stew In Oven Temperature

stewing in the oven vs stewing on a stove top. DISCUSS!

level 1

I stew in the oven all the time. Less chance of a thick stew sticking to the bottom, plus you can remove the lid and get some nice caramelisation/maillard going on the surface.

level 2

What temperature is the equivalent of a low heat on the stove?

level 1

I find the oven is less likely to burn the pot bottom. OTOH, you are more likely to boil it dry in a brazier so I do that on the stove top. So I use the oven for big pots and the the top for smaller.

level 1

I literally make all my soups and stews on stove top. One thing though, you have to stir occasionally which at times hurts the integrity of the chopped veggies especially if they're finely chopped.

level 1

I prefer oven. I feel like it's easier to control the temperature and keep it consistent.

level 1

oven here.

put it in and forget about it. my kind of really good cooking.

tomorrow is a root vegetable i'm going to finish with a dumpling topping.

level 1

Wait a sec... I've never stewed in an oven before. How does one do this?

level 2

brown ingredients that need to be browned, add liquid, throw on lid, place in oven set to 100C, come back 5 hours later.

level 1

I prefer stove top. I like easier access to my stews. I've been trying the oven but I like the stove better. So what I want to know is if I can use my 7 quart oval cast iron over enamel roaster on the stove!

level 2

I've used an enameled cast iron dutch oven on the stove all the time for the past five years, no issues.

level 1

Oven for stews. Seriously, there is no other way to get beautiful even heat.

The stove is for people who can't get the image of gram stirring all day with her trusty wooden spoon out of their head.

level 1

I only do beef bourguignon in the oven, chicken braises too.

level 1

Oven top, pressure cooker, done in no time.

level 1

Stew in the oven because then I can make suet dumplings.

They can be made in a saucepan but the heat of the oven makes the dumpling's top go nice and crispy.

They look something like this except the suet dumpling recipe is extremely simple - suet, flour, some dried parsley and a pinch of salt and just enough water to get the right consistency, then dolloped onto the stew and cooked uncovered in the oven for about 20 minutes.

level 1

am I the only one rocking a crock pot for stew. Set that shit and forget that shit!

level 1

If you heat from the bottom, it's a stew. If you heat all around, it's a casserole.

level 2

Then I made a casserole last night out of pasta sauce and stew beef.

level 2

So if I throw a chuck roast, carrots, and potatoes in the dutch oven and cook it in the oven for a few hours you're going to call it a casserole and not beef stew?