(This is actually my preferred method. Not only is the method faster, the stewing juices are thick and rich.)
Follow recipe for Oven Slow-Cooked Beef Stew with Green Peas and Carrots, adjusting oven rack to lower middle position and heating oven to 450 degrees.
Once browned beef cubes have been returned to soup kettle, place a sheet of heavy-duty foil over the pot. Using pot holders, press the foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook until beef chunks are tender, about 1 hour and 15 minutes. Continue with recipe, adding steamed vegetables to the cooked stew.