"Nothing creates a sense of well-being like a barely simmering braise or stew cooking quietly on the stove or in the oven. The warm aromas wafting in the air are deeply comforting. Dinner is cooking. A simple and economical cut of meat is slowly altering in moist heat, gradually reaching a state of falling-off-the-bone tenderness, surrounded by a rich and tasty sauce. I love the ease and economy of cooking this way, which involves neither the ostentation of an expensive roast nor the flash-in-the-pan excitement of a last-minute saute. Once assembled, a stew or braise cooks in a single pot, largely unwatched. It can be made ahead and reheated the next day, without a worry, and it will be even tastier."
--Alice Waters, "Slow Cooking"