There is something so comforting about having a hearty meal in the oven on a brisk fall day or cold winter day. It makes the kitchen extra cozy with the delicious smells wafting from the oven.
Stew was something that I first made because we bought a quarter of a cow two years ago. I had very little experience cooking with beef, so I had lots of new cuts with very little experience. I decided that I would perfect a stew recipe.
I took the basics, develop flavors by caramelizing the meat, deglaze the pan with a delicious liquid, and cook low and slow in the oven.
Start by heating oil in a dutch oven on medium high heat. Salt and pepper the meat and place the meat in the pan. Brown on all sides. It typically needs to be done in 2-3 batches so that the pan does not become overcrowded.
While the meat browns, cut the onion pole to pole.
Cut the carrots and potatoes into chunks.
When the meat is brown, set it aside.
Add more oil to the pan and cook the onions, on medium until tender.
Add redwine or beef stock and deglaze the pan. Rub the bottom of the pan with the spoon to remove all the brown bits from the bottom.
Add carrots, beef, and potatoes to the pot.
Add beef stock, fresh thyme, fresh rosemary, and water to cover the meat and vegetables. Place the lid on the dutch oven and put in the 250 degree oven for 4 to 6 hours.
When the meat is tender, remove from the oven and put on the burner. Heat on medium until it starts to simmer. Remove the bay leaf, thyme, and rosemary.
Make a slurry by combining 1/2 cup of flour with 2 cups of water. Shake to combine. Add to the stew and stir. Cook until the stew thickens.
Add peas and cook until defrosted.
Serve with your favorite side dish.
Prep Time: 30-40 minutes
Cook Time: 4-6 hours
Keywords: bake soup/stew beef potato fall winter
Ingredients (6-8 servings)
- 1 tbsp oil
- 1 ½-2 pounds stew beef or chuck roast cut into chunks
- 1 large onions cut pole to pole
- 2 lb potatoes, cubed
- 4 c carrots, peeled and cut into rounds
- ½ c red wine
- 4 cups Beef Stock
- 1 tsp salt
- 1 tsp pepper
- 2-3 sprigs rosemary
- 2-3 springs of thyme
- 1/2 c flour
- 2 cups water
- 1 1/2 cups frozen peas
Heat oil in a Dutch oven. Salt and pepper the beef. Add beef to the hot pan and brown on all sides. Remove and set aside.
Add more oil to the pan if needed. Add onions and cook until tender.
Add red wine and deglaze the pan. Cook until the smell of alcohol dissipates. Add beef broth.
Add the other ingredients except flour and water. Bring to a boil. Place lid on dutch oven and place in the oven for 4-6 hours at 250 degrees.
Mix flour and water to make a slurry. Remove dutch oven and place on burner. Bring to a boil. Add slurry and allow to boil for 3-5 minutes to create a thick gravy. Add peas and cook until defrosted.
Serve hot with your favorite side.