i've been looking at beef stew recipes.
my plan is onions, carrots, celery, beef, garlic, red bell pepper, sauteed mushrooms, and anything interesting that i get in the organic produce basket this mrning.
Most say to deal with the stew on the stove for a bit, but then, gasp, stuff it in the oven with the lid on. i can understand the lid on bit, but i have a convection oven. and a small version of the delonghi oven at that. so there will be no stew in my oven, unless i use my pitifully small pot, which does not have an oven safe lid. i wanted to make beef stew in my nice orange huge le crueset. can i just leave it on the stove on low for a few hours, or is that, um, dangerous?