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@NotThamesWater
Depends how long you have.
200° is damn hot though - you could end up mullering the meat
~150° for 5 hours should do you fine.
You can go lower - 100° is going to take a good 8 hours. Lower even longer - I'll happily leave a pot in the oven at 80°overnight until lunch time.
Top tip - a layer of greaseproof and a layer of foil on the surface can stop anything sticking out from drying to a stringy twig (the greaseproof protects you from cheap foil disintegrating into your stew).