Oven Braised Beef Stew
- Preparing Time: 1 hour
- Total Time: 3 hours and 30 minutes
- Served Person: 6
- 2 bay leaves
- 1 tsp paprika
- 1 tsp black pepper
- olive oil
- 2 tbsp butter
- 1/4 cup all purpose flour
- 1 medium onion diced
- 1 tsp onion powder
- 1/4 cup worcestershire sauce
- 1 tsp garlic salt
- 1/4 tsp dried oregano
- 1 celery rib sliced
- 2 lb beef stew (try chuck roast cubed)
- 1/2 lb carrots peeled and sliced diagonally
- 1 1/2 tsp steak seasoning i.e. chicago montreal or your favorite
- 1 cup red wine may use beef stock instead
- 3 cups low sodium beef stock
- 1/4 cup tomato paste plus additional as needed
- 1 1/2 lb golden potatoes 1-inch cubes
- additional thyme or chopped fresh parsley optional, for garnish
- Carbohydrate 24.7468728945168 g
- Cholesterol 34.3593014043603 mg
- Fat 12.2897974180962 g
- Fiber 4.24005278623724 g
- Protein 9.04779327636766 g
- Saturated Fat 5.84175263786073 g
- Serving Size 1 1 (421g)
- Sodium 897.645696081745 mg
- Sugar 20.5068201082795 g
- Trans Fat 1.18695310862314 g
- Calories 300 calories
Preheat the oven to 325°F. Place the stew beef into a large plastic zip top bag. Add the flour, garlic salt, onion powder, paprika and pepper. Shake until coated. Drizzle the bottom of a dutch oven with olive oil. Add the butter. Over medium-high heat brown the meat in batches. Remove to a platter. Add the onion, carrots, celery, bay leaves, steak seasoning and oregano to the dutch oven. Cook for 1-2 minutes just to soften stirring to loosen any brown bits on the bottom of the dutch oven. Add the red wine, beef stock, tomato paste and Worcestershire to the pot. Stir well then return the beef. Add several sprigs of thyme. Cover and bake for 1 hour. Uncover and add the potatoes, stirring to incorporate. Replace the cover and cook for another 1 1/2 hours OR until the meat and potatoes are fork tender. Check the thickness of the broth.You may adjust using additional tomato paste, if desired.. Garnish with fresh thyme or chopped Italian parsley.
