Oven Beef Stew

The picture doesn’t do this dish justice. But then again, this is stew. It’s not about a fancy picture or a fancy bowl.  This is about making the guy in your life happy.  This is one my husbands favorite things in the whole world.  I usually serve it with baking powder biscuits or cheddar drop biscuts and I see nothing but happy faces at the table.

OVEN BEEF STEW

1 1/2 lbs stew meat
3 tsp oil, divided
salt and pepper
2 small or 1 large onion, minced
1 T tomato paste
3 garlic cloves, minced
3 T flour
4 cups chicken stock, divided
1 tsp thyme
2 bay leaves
2 celery stalks, chopped
3 carrots, halved lengthwise and sliced
4 gold or red potatoes, peeled & chopped

Season meat with salt and pepper and brown in 2 tsp of the oil in a dutch oven. (Work in 2 batches if you needed.) Remove meat and set aside. Add onions and remaining 1 tsp oil to pot.
Cook until softened, about 5 minutes. Add tomato paste and garlic and cook for about 30 seconds.
Add flour and cook, stirring, for about 1 minute. Add 1 cup chicken stock.

Bring to a boil, scraping up bottom of pot. Add remaining chicken stock and thyme, bay, and reserved stew meat. Cover and bake at 300 degrees for about 1 hour.

Add celery, carrots, and potatoes, recover and bake for 30-45 more minutes or until veggies are tender.

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