Baked Beef Stew Recipe: A Rich, Savory One-Pot Stew Recipe for Cold Nights by Donna John
On Halloween night when my kids were small and went trick or treating, I would make two big pots of soup and leave them on the stove so my family and neighbors could grab a bowl whenever they were ready to eat.
This oven-baked beef stew recipe would be perfect to make ahead of time and enjoy before or after the Halloween festivities.
Prep Time: 15 minutes
Cook Time: 3 hours and 15 minutes
Total Time: 3 1/2 hours
Servings: 6 to 8
- 1 3-pound chuck roast, cut into cubes
- 6 cloves garlic, minced
- 1/2 cup minced onion
- 1/4 cup flour
- 1 cup red wine
- 4 cups beef stock
- sprig fresh rosemary
- 2 bay leaves
- 3 ribs celery, sliced
- 3 large carrots, sliced
- 1 large onion, chopped
- 4 - 5 red potatoes, cut into wedges
- 1 cup frozen green peas
Here's how to make it:
Heat a little oil in a large ovenproof pot. Season the beef with salt and pepper. Brown the beef on all sides in the hot oil. You will have to do this in batches. Remove to a plate.
Add the minced onion and garlic to the drippings. Cook, stirring, for about 2 minutes. Add the flour and cook about 1 minute.
Add the beef stock and red wine. Cook, stirring up the brown bits from the bottom of the pan, about 1 minute.
Put the beef back into the pot. Add the celery, rosemary and bay leaves. Bring to a boil, cover and place in a preheated 325-degree oven. Cook for about 2 hours.
Add the potatoes, onion and carrots. Cover and continue to bake for another 40 to 45 minutes.
Add the peas and bake another 15 minutes. Season with salt and pepper before serving.
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