When your cauldron of stew is finally bubbling away, your next move is to cover the pot, turn the heat way down, and walk away for awhile. You can do this entirely on the stove, but I’m a huge fan of an oven braise. Cooking anything meaty at 300 degrees Fahrenheit (or lower) for a minimum of two hours yields the most insanely succulent, falling-off-the-bone results every time. To be honest, I can’t think of a stew or braise I’ve made that wasn’t improved by the oven. If you have the time, pop that stew in the oven, curl up with a book or a movie, and get cozy—I promise dinner will be worth the wait.