Dave Smith wrote:

>That is the mistake many people make
> with stews. A stew boiled is a stew
> spoiled. It makes the meat tough and
> stringy. When I cooks stews I brown the
> meat in a heavy bottomed pot, remove
> the meat to do the veggies, then return
> the meat with the liquid and put it into a
> 300 degree oven.

Very true! I prefer a oven stew. I brown the meat as you do, and add
seasoning and whatever veggies I'm using to it and bake it at a low
temperature until meat and veggies are tender. The meat just falls apart
in our mouths, and the flavor is outstanding!

Judy