absolutely, this will be the best bowl of beef stew you have ever had. the slow bake in the oven does wonderful things to the flavor of the stew and the meat is tender perfection. you need to start this dish earlier than most dinners- it needs to bake a little under 2.5 hours. the payoff is so worth it- your house will smell like heaven and you will have the best stew of your life! your people will thank you.
best ever oven beef stew
rachelle’s recipe (adapted from Taste of Home and Ina Garten)
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless beef chuck roast cut into 1” cubes or packaged beef stew meat
1 onion, chopped
1 tablespoon oil
3 cloves garlic, minced
4 cups chicken broth (I use water and bouillon)
1 can (14.5 oz) diced tomatoes
3 potatoes, peeled and diced 1” cubes
3 carrots, sliced
1 bay leaf
dash worcestershire sauce
1/2 cup frozen peas (stir in after cooking)
preheat oven to 350 degrees.
in a duch oven or oven-proof pot with lid, heat oil until very hot. add beef and brown on all sides (you’re not cooking it here, not too long) remove and set aside.
add onion to the pan and cook until tender.
add flour, pepper and garlic and cook for 1 minute, stirring constantly.
add broth, beef, tomatoes, bay leaf and worcestershire sauce. (NO carrots, potatoes or peas yet.)
put lid on pot and bake for 1 hour and 20 minutes.
remove hot pot and add potatoes and carrots.
bake 1 hour longer.
remove from oven and stir in peas, cover and wait 5 mins before serving.