Delicious Oven Baked Beef Stew
Created by natsgarden123 on December 6, 2013
- Servings: 3
- Prep Time: 30m
- Cook Time: 3h
- Recipe #11422
Ingredients
- 1 1/2 pounds beef chuck roast
- 1 teaspoon oil
- 1 onion, chopped coarsely
- 1 clove garlic, minced
- Everglades Seasoning (or Seasoned Salt)
- 1/2 bay leaf
- Tiny pinch thyme
- 1 1/2 cups chicken broth
- 1/4 cup wine
- 1 tablespoon all-purpose flour
- 3 yukon gold potatoes, peeled and cut into large chunks
- 3 carrots, peeled and cut into chunks
- 1/2 leek, cut into slices
- 1/2 cup peas (frozen)
How to Make
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Step 1: Remove large areas of fat from the chuck and cut into 1-2" pieces. Dry the meat with paper towels and sprinkle with seasoning.
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Step 2: Preheat the oven to 300F.
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Step 3: In a heavy pot, over medium-high, heat the oil until its very hot and glistening -- brown the beef on all sides-set aside.
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Step 4: In the same pot, add the onions and saute until just getting soft.
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Step 5: Add the garlic and saute for 1 minutes.
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Step 6: Add the flour and cook, constantly stirring, 1 minute.
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Step 7: Add the wine and de-glaze the pan-scraping up bits.
How to Make
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Step 8: Add the chicken broth, thyme and bay leaf - bring the whole thing to a simmer.
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Step 9: Add the meat and put the pot, covered, into the oven for 1 hour.
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Step 10: After 1 hour, add the cut up vegetables, except for the peas, to the pot-stir, add a bit of water if needed. Sprinkle with seasoning.
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Step 11: Let cook in the oven for about 1-1 1/2 hours or until the vegetables are cooked and the meat is soft. Add the peas 110 minutes before the end.