I always like cooking stews in the oven as opposed to stovetop -
The heat is more consistent in the oven and you don't have to
worry as much about burning/sticking to the bottom of the pot.
My usual method involves browning meat - removing browned meat -
adding aromatics and sauteing/browning them - adding root vegetables and
sauteing them a bit - adding braising liquids - bring to boil - put back meat and braise in oven @ appx. 300F.
I love doing this in 6 qt cast iron pot.