Beef stew hob/oven

[tintinenamerique]

I've got a great beef stew recipe to be cooked on hob for an hour covered and an hour uncovered. How could I convert this to oven? Temp, time, covered?
Would be great to whack it in the oven and forget about it - would this work?

Covered, but reduce the initial liquid as most of it won't evaporate.

Thanks. For how long? On what temp?

I adjust mine for how long I've got. If I've got all afternoon I'll stick it in at about noon on number 2.