In the Slow Cooker

• Slow cookers work at lower heat than the oven or stovetop, typically between 180 and 200 degrees Fahrenheit. A stew cooked in a slow cooker on "LOW" typically takes between six and eight hours. Turn the heat to "HIGH" and you cut the cooking time in half. Because moisture doesn't evaporate in a slow cooker, you need less liquid than you might with other methods, but you should still add at least 1/2 to 1 cup of broth or wine to the cooker. Keep the lid on the slow cooker as much as possible. Every time you remove the lid, you add another 20 minutes to the cooking time.

In the Oven

• The oven provides gentle, reliable low heat for tender, savory stews. Use a heavy lidded pot or Dutch oven and set the temperature at 300 F. At this temperature, a stew will become tender in about two hours. Check the stew occasionally and add more liquid, if necessary. Do not let the liquid boil, but keep it at a gentle simmer.

On the Stovetop

• Cooking a stew on the stovetop is by far the fastest method. With stovetop cooking, you can cook a stew in 1 1/2 to 2 1/2 hours at low to moderate heat. Turning up the heat will cook the stew more quickly, but you risk burning it and the meat probably won't be as tender. Use a heavy lidded pot or Dutch oven and add at least 1 or 2 cups of liquid. Don't turn the heat above medium-low. You want the liquid to gently simmer, not boil. Boiling the liquid may toughen the meat.

Tips for Success

• Regardless of the method you choose, beef stew tastes best when allowed to cook slowly at low heat. Brown the meat first in a bit of oil, along with any aromatic vegetables such as onions, celery or garlic. Season the stew with salt, pepper and seasonings such as rosemary or thyme. Choose flavorful liquids, including beef broth, red wine or beer. When done, the meat should register at least 185 F on a meat thermometer. This is higher than 145 F, the minimum safe temperature recommended by the U.S. Department of Agriculture, but is necessary to melt the connective tissue in stew meat. At this temperature, both the meat and vegetables will be fork tender. At this point, you can thicken the broth to make a gravy. Use cornstarch whisked into cold water to make a slurry, or use a beurre manie, made by combining equal parts flour and softened butter. Stir the thickener into the hot liquid and heat to a simmer to thicken.