At the risk of coming across snarky I throw my side towel in with @Koukouvagia .
Nowhere was I left to ponder the difference between the oven/stove top preparation of a stellar beef stew (be it a stout base or just a stock fortified with a good red wine).
But since you ask.....
The differences are as noted mainly mechanical.
Slow stovetop simmer needs almost undivided attention to maintain the heat source at a low enuf setting to ensure the characteristic fork tenderness of a good stew.
Bringing to a boil then slapping a lid on to finish in an oven at a lower set temp frees you up to sweep and mop the floor.... maybe even whip up a soda bread with which to mop up all of that glorious gravy.
Being a fan of the second style gives me a chance to use the fancy overpriced ceramic coated cast iron pot (in the Flame color choice if you are keeping score ;-) I was gifted when no one could decide what I wanted for a Christmas present.