Oven Beef Stew
There is nothing better than the smell of Beef Stew slowly cooking in the oven.
This recipe is great to prepare on a rainy or snowy day. What is better on a chilly day than a nice hearty Stew?
Slow cooking Stew in the oven is a foolproof method in my opinion. One pot meals are always comforting and usually easy to prepare. This recipe can serve a crowd. Leftovers are fantastic as well!
Serve this Stew with a nice deep red wine and good crusty bread and your guests will be warm and satisfied.
OVEN BEEF STEW
- 2 Pounds Beef Stew Meat
- 1 Medium Yellow Onion, medium dice
- 3 Cups Baby Red Potatoes, skin on and quartered
- 1 & 1/2 Cups Celery, diced
- 2 & 1/2 Cups Carrots, sliced (I get the carrots already cut into chips)
- 1 (24 oz.) Can Diced Tomatoes, with juice
- 4 Tablespoons Tapioca
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Sugar
- 2 Cups Beef Broth
- 1/2 Cup Fresh Basil, cut chiffonade
- 1 & 1/2 Cups Red Wine, for marinade
- Freshly Ground Black Pepper
- 1 Tablespoon Montreal Steak Seasoning
1. First we need to marinate the Beef. Place the Beef Stew Meat in a resealable plastic bag. Add the Red Wine to the bag, make sure to cover all the meat. Now store the bag in the refrigerator for 7-8 hours or even overnight. I put the bag on a tray or in a dish, just in case the bag leaks, to avoid any messes in the refrigerator.
2. Preheat oven to 300 degrees.
3. In a large bowl add all the ingredients except the Potatoes. Give your Pepper mill a few good turns over the ingredients then stir together well.
4. Transfer the ingredients into a 15 x 10 baking dish. Cover the dish tightly with foil.
5. Bake the Stew for 1 hour. Then remove the dish from the oven and add in the Potatoes. Stir everything well, then cover the pan again tightly with foil, and pop it back in the oven.
6. You are going to cook the Stew for an additional 2 hours. Check the Stew midway through, to ensure that everything is cooking properly and give the Stew a good stir, then cover it back up with the foil and continue the cooking process.
7. After 3 hours remove the Stew from the oven. All ovens cook differently so check to ensure your Potatoes and Carrots are done. Poke them with a fork to see if they are tender. If they are, you are ready to serve. If they are still a little firm you can cook the Stew for an additional half an hour in the oven.
Recipe by: Hot Dish Homemaker