Joan--We do seem to have a knack for picking some of the same foods or meals. 🙂
I do my stew completely on the stove top in a heavy Le Creuset pan, either the 5 1/2 - qt. or the 71/2 qt., depending on how much. After I brown the meat in avocado oil (low smoke point), I add minced garlic for about 40 seconds, then a cup of red wine to deglaze the pan. I return the meat to the pan, along with water, the spices, and the seasonings, except for the tomato paste, bring it to a boil, then let it simmer covered for two hours on the stove top. I think that the wine and the long simmer help tenderize the meat. I then add the carrots and potatoes, bring to boil, then cook on low medium heat (how exactly do I describe it?) for about 40 minutes, then add the sliced mushrooms, before adding the peas an hour after the potatoes and carrots.
I can see how it would work well in the oven, since that is what I used to do when I would make pot roast.
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