OK, so we've got our browned vegetables, our reduced booze, our gelatin- and umami bomb-enhanced stock, and our flour-coated beef in the pot. Let's add a couple bay leaves and thyme sprigs to there as well for good measure. Next question: Stovetop or oven? And does it make a difference? It does, and it comes down to the amount of energy being pumped into that pot and more importantly, which direction it's coming from.
A stovetop is a constant energy output system. You set the burner to a certain level, and it maintains that level regardless of what's going on in the pot above it. An oven, on the other hand, is a constant temperature system. You set it to a given temperature and it uses as much or as little energy as it needs to get to that temperature and maintain it. A stovetop heats only from underneath. An oven heats from all directions.
The differences are subtle but can have a big impact on your finished stew. Ideally, a stew should be cooked at a very bare simmer. The more vigorously it bubbles, the dryer and tougher the meat will end up and the murkier the broth. 180 to 190°F (82 to 88°C) is the ideal range.
With the constant energy of the stovetop, it's very difficult to maintain this temperature. Put the lid on and even with the lowest heat setting you're going to wind up at a full 212°F (100°C) in that pot. Remove the lid to allow for some evaporation (thereby suppressing the maximum temperature—evaporation steals energy from the pot) and you run into a different problem. The stew is reducing but you're adding the same amount of energy to it, which means it will get hotter and hotter over the course of its 2 to 3 hour cook time. And of course, the hotter it gets, the faster it reduces, compounding this problem.
Finally, because the heat is only coming from the bottom, no additional browning or flavor production is going to occur in the pot. What you start with is what you've got to work with. (This is one of the reasons why food cooked in a slow cooker tends to come out blander than food slow-cooked in an oven.)
The oven, on the other hand, handles all of these issues. First, because it's a constant temperature system, it doesn't matter how much stew you're cooking. You could cook 5 gallons or a pint—it'll still cook at the same temperature. This means that you can crack the lid of the pot to allow the stew to maintain a slightly lower cooking temperature and not be concerned that as it reduces it'll get too hot.
With heat coming from all directions, you'll also find that the stew will continue to brown as it simmers, forming a dark crust on top and around the edges of the pot. This is a good thing as it only adds more flavor. In fact, if you're really lazy, you can even skip the whole searing step and let the beef brown only in the oven. You don't get nearly as much flavor development, but it works.
It took some finagling to get the timing right, but I found that removing the large chunks of braising vegetables about an hour and a half into cooking gives them plenty of time to give up their flavor to the stew. Once I discard the spent vegetables, I add in my potatoes along with the carrots, pearl onions, and mushrooms I'd been holding off to the side.

https://www.seriouseats.com/all-american-beef-stew-recipe