Trying to keep a pot of stew, soup, or braise at a low simmer on the stove can be a tricky endeavor since everyone’s stove is different. Sometimes it’s too hot, sometimes it’s not hot enough. The result is that we end up peeking into the pot frequently and are constantly playing with the knobs to try to get it right. Sound familiar? The problem is that all of this fidgeting defeats the purpose of braising meats low and slow at a consistent temperature. The solution? Use the oven!
When making a stew or braise, place the covered pot in the oven instead of on the stove to keep it at a consistent temperature. For most ovens, a low simmer will be around 325 – 350 degrees F. Make sure to use a pot that is completely oven safe (including the lid).
For most stews and braised dishes, look for the part in the recipe says “turn down to a simmer, cover, and cook.” Do everything before this as instructed on the stove and save the long cooking part (when maintaining temperature is the most important) for the oven.
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