Stewing involves cooking proteins (typically tougher cuts) and vegetables in a liquid, usually water or broth. Stews are cooked at a low simmer, rather than a boil. This gently breaks down connective tissues in the meats and vegetables, making everything softer. The simmer allows the flavors of the ingredients to intermingle. This makes everything delicious.
As you can guess, CVap® ovens’ moist heat makes them perfect for stewing. Their ability to cook precisely at low temperature means you can load up ovens with hotel pans and produce gallons of delicious stew in a very small space.