Basically had all the right ingredientes, but the wrong mind set (if you can call it that way).
I'm on my first kitchen gig here in the beautiful city of O in one of the top restaurants of the city. Today was my chance to show people that I can cook a simple italian stew. Maybe my first mistake was trying to impress, nevertheless I had a second bigger one: not listening to myself, but my fellow coworkers. It was a rather natural way of acting, as it was my first month an I am still an apprentice. Non the less I now know we all carry certain weight upon the decisions we all carry, that's to say one has knowledge that has been part of one's own learning process. And so I should've listened to my own voice not even taking my superiors tips into account. Long story short it was a stew and stews are made on the stove not on the oven (at least not from start to finish, even it its a Rational one). Cooking it on the stove makes everything move and combine, make protein not be at a high and mostly "harming" temperature (as the one i had: 220ºC).
That's the lesson I learned todya, wanted to share with y'all. Hope some one can give me some more expert inside about stews and cooking in a professional environment.
Peace
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