Soma
Senior Cook
I prefer my meat roasted, esp after browning it on top of stove in cast-iron fp. But my hubby insists that it would be just as tender if I simmer it on top of the stove.
This topic today because it's pretty hot in the house right now, and I'm planning to do up a Moroccan lamb stew for a potluck get-together tomorrow. The lamb was expensive, $27. for 2.5 pounds, so I want it to turn out extra-special.
He says that the oven will heat the house more than a stove-top pot for several hours.
How do you make your stews?
This topic today because it's pretty hot in the house right now, and I'm planning to do up a Moroccan lamb stew for a potluck get-together tomorrow. The lamb was expensive, $27. for 2.5 pounds, so I want it to turn out extra-special.
He says that the oven will heat the house more than a stove-top pot for several hours.
How do you make your stews?