Stovetop boeuf bourguignon?
I am going to make a large batch next week and would like to cook it on the stovetop rather than the oven (because I *think* the handles of the intended pot is safe up to 350 deg. but am not certain.) All I need to do is keep it on a simmer for 3 hours? That's what's happening inside the oven, right?
Yesterday we made stovetop boeuf bourguignon for two. It was delicious.
As lemons said, it's much easier to check on when it's on the cooktop. And the induction cooktop is so steady, I don't think we had to adjust it at all the whole time the dish was simmering.
Not only did we cook the whole thing on the cooktop, but we used only one pan -- a Staub 2.5 qt cocotte, which was fine for 1# of beef.
Most recipes have you prepare the "garnish" while the meat is cooking, but we prepared it first, in the cocotte, then set it aside and used the same pan for the rest of the dish. Instead of straining the liquid into a bowl then pouring it back into the pan, we fished out everything with a small mesh strainer.
BTW, the obsession with not creating too many dirty dishes is that we have a very minimal makeshift kitchen (house is being restored) and no dishwasher or garbage disposal. The less we have to wash, the better.
After this successful experiment, I think I would make it in an oven only if I really needed all the hobs for preparing the rest of the meal.
I agree, and as I recall, Julia Child did it on the stove in the show with Jacques Pepin making the pot roast. I prefer stovetop braising rather than moving the Dutch oven around to stir and check. Also, I assume the oven uses more electricity than a single burner.
However, I expect that if you get many responses, the vast majority will tell you to use the oven.