There’s something about a stew pot, simmering on the stove, but for the ultimate in low-effort cooking, pop it in the oven. You’ll get even, all-around heating, free up your burners, and you won’t have to stir or fiddle with it as often.
Image from trekkyandy.
Besides cutting down on how often you need to check your stew, using the oven means heat comes in from all sides which results in more even cooking. This also cuts down on cook time, which helps keep your beef juicy.
You can convert any stovetop stew to be suitable for the oven. Just prep your recipe the way you normally would on the stove top, and when it’s time to just let it cook, cover and transfer to a 150C oven and check every hour until done.
Why I Cook Stew in the Oven (Not on the Stove) [The Kitchn]