Name: Baked Beef Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Comfort Food
Ingredients: 2 lbs beef stew meat, cut into bite-sized pieces; 1 onion, chopped; 4 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 1 cup mushrooms, sliced; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons all-purpose flour

Instructions

Preheat your oven to 325°F (160°C) and place a large oven-proof pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper. Add 1 tablespoon of olive oil to the pot and brown the meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set it aside.
In the same pot, add the remaining olive oil and sauté the onions until they are translucent. Add the garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for a few minutes until the flour is well incorporated and slightly browned.
Pour in the beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, tomato paste, bay leaves, thyme, rosemary, and the browned beef back into the pot. Stir well to combine.
Bring the stew to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender.
Remove the pot from the oven and stir in the carrots, celery, and mushrooms. Return the pot to the oven and bake for an additional 30-45 minutes, or until the vegetables are cooked to your liking.
Season the stew with additional salt and pepper if needed. Discard the bay leaves before serving.
Serve the baked beef stew hot with a side of crusty bread or over mashed potatoes for a hearty and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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