Originally Posted by Steve Kroll
Do you have an oven as well, or just the stove top?
Boeuf Bourguignon and Arroz con Pollo are two of my favorite one-dish entrees. Both have plenty of meat and spice. I usually make them in the oven, but they could just as easily be made on the stove top using the low simmer setting.
I usually make both of these on a stove top burner. Also stuffed cabbage leaves (and I usually make up extra meat mixture and toss in a few meat balls and a ring of smoked sausage to give the sauce more flavor). It is nice to be able to finish the meal in the oven, but very low heat on the hob is fine. Stir-frying is good; any kind of meat. Roasts of any kind can be seared, then braised (a little wine or water in the bottom of the pan after browning, add some onion, garlic, and veg of choice, cover and let sit on low heat for an hour or three, depending on the meat and how well done you like it). Some stoves don't get low enough, just turn it off for a little while, then back on again. It will keep cooking.