Le Creuset is expensive, and French, and every piece of it I own was a gift, but they are marvelous pieces of cookware. Enamel over cast iron, they are solid, durable, easy to clean and retain heat perfectly. There are other companies that make the same type of thing, but I cannot vouch for their quality.
My mother gave me my first Le Creuset, the braising pot, when my interest in cooking was starting to really take off. It comfortably holds a bone-in pork shoulder or hunk of beef brisket for when I'm doing big-slab cooking, and when I'm moving in a more stewish direction it holds a sizeable collection of short ribs or lamb shanks. The only times I've found it too small for my needs have been when I've made massive pots of chili.
A sturdy braising dish like this is a boon to the busy home cook because it is made for the sort of dishes that simmer all day while you're at the office.
Say you have one of these and a well-stocked pantry, and on your way home from work the night before you picked up two packages of beef short ribs.
The next morning, dry the short ribs with paper towels, rub them with salt and pepper and brown them in the pot using some butter or oil. Remove the meat and put in some onions, carrot and red potatoes cut into large chunks. Add some wine or beer, scraping up any crusty bits at the bottom, and return the shot ribs to the pot with enough water (if you don't have stock) to come half to two-thirds of the way up the sides of the meat.
(This is where I would normally advise you to add a pig's foot. You don't need to, but the end result will be better.)
Bring it all to a boil, cover it and slide it into the oven at 250.
Go to work. When you come home, your kitchen should be full of a mouth-watering meaty smell.
Remove the pot from the oven and put it on a burner on the stove and discard the pig's foot, if you used it. You might want to skim some of the fat off. You also may want to cook the liquid down some more -- taste it and decide. If you do, a little time over high heat will do the job. If you are cooking it down, this would be the ideal time to pour in some of those frozen peas I suggested keeping in your freezer.
Dinner's done, you probably have some leftovers for lunch tomorrow, and you only have to clean one pot, which shouldn't give you too much of an argument after a brief soak in soapy water.