I'd invest in a nice enameled cast iron oven that you could use both stovetop and in the oven. Like a 5-1/2 qt round Le Creuset, you can use that for stews, soups, steaming with a foldable rack, as well as braising. They're not cheap, but they do go on sale periodically, and it'll last a couple-three lifetimes.
There are some "other" brands available now. I don't know anything about the quality. I did have the enamel fail on one Le Creuset item and they replaced it no questions asked. Another one was a wedding gift to me and my first husband in 1983 (yikes
) and while it's got some staining, it's really not worn otherwise.
Another possible investment would be (whenever your current microwave fails, as they seem to way too often
), to get a combination convection oven/microwave. Another thing that isn't cheap, but will save you on both counter space and on not having to heat up the big oven when you're just cooking for yourself. I'm really liking the one we got last year.