Oven-Braised Beef Stew
This beef stew is made with super flavorful beef chuck and oven-braised in a Dutch oven, which retains heat and lets the meat cook slowly and gently.
This beef stew is made with super flavorful beef chuck and oven-braised in a Dutch oven, which retains heat and lets the meat cook slowly and gently.
- kosher salt to taste
- 1 tbsp worcestershire sauce
- 2 tbsp tomato paste
- 3 tbsp flour
- 1 leaf
- 1 tbsp chopped fresh parsley
- â½ tsp dried oregano
- â½ tsp dried thyme
- 2 lbs boneless beef chuck, excess fat removed and cut i
- 1 lb waxy (low starch) potatoes such as yukon golds, r
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large celery ribs, chopped into 1-inch pieces
- 1 medium onion peeled roughly chopped
- 3 cloves garlic peeled and smashed
- â¼ cup canola oil (or other vegetable oil)
- 3 cups brown stock or beef stock
- â½ cup frozen peas thawed
- â½ tsp cracked black pepper
- Carbohydrate 10.7076034944265 g
- Cholesterol 0 mg
- Fat 0.0647637499674699 g
- Fiber 0.446254987891857 g
- Protein 0.620717499701 g
- Saturated Fat 0.0127905499930787 g
- Serving Size 1 1 Serving (364g)
- Sodium 89.6023500777184 mg
- Sugar 10.2613485065346 g
- Trans Fat 0.0196488249901025 g
- Calories 43 calories
Step-by-step
- Pre-heat oven to 300°F (150°C).
- Pat any excess moisture off the beef with clean paper towels. This will help you get a nice dark brown sear on the meat. Season the meat generously with Kosher salt.
- In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides of the cubes. Don't overcrowd the pan. Work in batches if necessary.
- When a rich brown crust has developed on all sides of the beef, remove it from the pan and set it aside.
- Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
- Reduce the heat to medium low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
- Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.
- Add the bay leaf, the dried herbs and the browned beef to the pot along with the tomato paste, Worcestershire sauce and the cracked pepper. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
- Let the meat braise in the oven for one hour.
- Remove pot from the oven, add the potatoes, carrots and celery, cover the pot again and return it to the oven for another 30 minutes or until the potatoes are tender.
- Transfer the pot from the oven to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
- Stir in the peas, adjust seasoning with Kosher salt and serve right away, garnished with the chopped parsley.
My Cozy Kitchen: A Simple Beef Stew for Busy Weeknights
As a busy working mom, finding time to cook a delicious and nourishing meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list looming over my head. But I've learned that even amidst the chaos, a warm, comforting meal can make all the difference. And this oven-braised beef stew is my go-to recipe for those nights when I crave something hearty and satisfying, yet simple enough to prepare even on the busiest of days.
The beauty of this recipe lies in its simplicity. No fancy ingredients, no complicated techniques – just good quality beef chuck, some readily available vegetables, and a little bit of time in the oven. The oven does most of the work, allowing the beef to become incredibly tender and the flavors to meld beautifully. While the stew simmers away, I can focus on other tasks, knowing that a delicious meal awaits us. It’s a recipe that’s become a staple in our home, a comforting hug in a bowl that brings us all together at the end of a long day. The aroma alone is enough to fill our kitchen with warmth and the promise of a relaxed family dinner.
I love how versatile this stew is. Sometimes I add different vegetables, depending on what's fresh at the market or what we have on hand. Other times, I’ll serve it with a side of crusty bread for dipping, soaking up every last drop of that rich, flavorful gravy. It's also perfect for meal prepping. I often make a double batch on the weekend, storing half in the freezer for a quick and easy weeknight meal. This ensures that even on those exceptionally crazy days, we can still enjoy a homemade meal that feels special, not rushed.
The key to this recipe is using a good quality beef chuck. It’s a cut that’s naturally flavorful and becomes incredibly tender when braised slowly. Don’t be afraid to season generously – the salt helps to enhance the natural flavors of the beef. The combination of herbs and spices creates a depth of flavor that’s hard to resist. And the slow cooking process in the oven ensures that the beef melts in your mouth, practically falling apart as you serve it. It's truly a testament to the power of simple ingredients and patient cooking.
Beyond the taste, this stew offers a sense of comfort and familiarity. It's the kind of meal that evokes memories of cozy nights spent with loved ones, a feeling of warmth and contentment that’s hard to put into words. In our busy lives, it’s easy to let go of the simple joys – the pleasure of a home-cooked meal, the quiet time spent together as a family. But this stew reminds me to slow down, to appreciate the little things, and to savor the moments that matter most.
So, if you’re looking for a simple, delicious, and comforting meal that’s perfect for busy weeknights (or any night, for that matter), give this oven-braised beef stew a try. It’s a recipe that’s sure to become a family favorite, a testament to the fact that even the simplest of meals can bring great joy and nourishment.
This recipe is more than just a meal; it’s a reminder to take a breath, to savor the moment, and to appreciate the simple pleasures in life. It’s a testament to the power of good food and the even greater power of shared meals. In our fast-paced world, it’s easy to get caught up in the whirlwind of daily life, but this recipe encourages us to slow down, to take our time, and to enjoy the process of creating something delicious and nourishing for ourselves and our loved ones. It’s a small act of self-care, a quiet moment of peace in a busy world. And for that, it’s more valuable than any five-star restaurant meal.
And finally, the leftovers? Oh my goodness, the leftovers are even better the next day! The flavors have had time to meld, creating an even richer and more intense taste. I often pack some in my lunchbox for a satisfying and comforting meal at work. So, not only is this a great weeknight meal, but it also provides delicious leftovers for lunch the following day, making it an incredibly efficient and practical choice for busy individuals. It's a win-win!
