Would I just be reheating?

[Douzer77]

Cooked my stew on the hob for 2 hours last night (normally simmer for 4 hours). Plan on putting it into the oven now. Would there be an advantage (for tenderdising the meat) in cooking it for a further two hours in the oven or will I just reheat it for the normal 1/2 hour or so till hot, as is all i'm doing now is reheating rather than cooking?

 

[ChefJune]

Braising/stewing will continue if you give it more time. I would go for the longer, tenderizing cook.

 

[Scotch]

I'd allow the full time. It did continue to cook a bit when you took it off the heat the first time, but I imagine that it will need the full four hours. Just check it now and then, and be sure there's enough liquid.

 

[BreezyCooking]

I'm sure after 2 hours the meat is at least safely cooked through, so just taste a piece & see how tender it is. That should give you an idea re: whether to cook further or just reheat.

 

[mike in brooklyn]

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.

 

[Douzer77]

Update: Cooked for further 2 hours, meat lovely and tender, stew was yummy! Thanks for all the advice and help!

 

[dave the baker]

Side note: Stews and soups are always better reheated.