On Jun 12, 2:44*pm, Dave Smith > wrote:

> It should work. The trick with braising is to keep the liquid hot enough
> but not boiling. A stew boiled is a stew spoiled. I to dishes like that
> in a large pot, lid on, and in the oven at 300F.


Your response sounds more than reasonable except I do not use the
oven. Yes, I will keep the lid closed, opening it only to check on a
few occasions. I think it will be alright. In fact, the main reason
the recipe caught my eye is as I looked at the ingredients I was
saying, "Oh yeah, good", then hoping I didn't see the word "oven" in
the instructions. I didn't. So that drew me in, the idea that it
called for the stovetop, which is where I do most of my cooking.
Thanks.

TJ