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For what it's worth, I subscribed to Cook's Illustrated awhile ago, and they seem to really favor the dutch oven for a lot of things. Their method for stew (from memory, because I'm too lazy to getup):
o Sear stew meat (chicken, pork, beef) on all sides, in batches so as not to crowd the pan (you want browning, not braising it it's own juices). Do not cook through, just brown on all sides.
o Take out the meat and deglaze the pan.
o Pour deglazing liquid over the meat, keep warm.
o Make a roux - equal parts butter and flour (probably 1/4 cup each, for your standard pot of stew), whisk until brown (how brown is up to you, just don't burn it). Maybe with some onions and garlic.
o Add cold broth/wine slowly, while whisking.
o Add meat, more broth/wine until you have 'enough'.
o Bring just to a boil, season with salt and pepper.
o Put in 250 F oven.
Beef or pork takes about 2 1/2 - 3 hours, chicken about 1 hour. When the meat is done, it will literally fall apart when forked.
For the other veggies, if you leave them in for long enough for beef to be done, they'll be mushy. So add them about the right time so they'll be done at about the same time as the meat. Potatoes take about an hour (chopped), carrots and celery about 30-45 minutes or so. Other veggies take however long they take.
Their method has worked great for me so far.
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