Oven Beef Stew
Oven baked homemade beef stew recipe
I Heart Eating
boneless beef chuck roast
cut into 1-inch pieces
freshly ground black pepper
medium yellow or white onions
cut into 1-inch chunks
reduced-sodium beef broth
peeled and cut into one-inch chunks
baby Yukon gold potatoes
cut in half
Fresh chopped parsley
for serving (optional)
Preheat the oven to 325F and set a rack in the lower middle position.
Pat the beef dry and season with 1 teaspoon of the salt and pepper.
In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
Brown the meat in batches and then remove to a plate. You won't want to crowd the pot. If the meat doesn't have enough room, it will steam and won't want to brown.
Add the remaining tablespoon oil to the now-empty pot.
Add the onions and garlic, and sauté for 3-4 minutes, stirring regularly.
Stir in the balsamic vinegar and tomato paste; cook, stirring regularly, for about 1-2 minutes.
Add the flour, rosemary, and thyme, and cook for 1-2 minutes, stirring regularly.
Return the beef and its juices back to the pot.
Add the beef broth, water, and bay leaves, and stir to combine.
Bring to a boil.
Cover, and bake in the preheated oven for 2 hours.
Carefully remove the pot from the oven, and add the carrots and potatoes.
Cover, and return to the oven for 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Sprinkle with parsley, if desired, before serving.
A roast with good marbling is best - like a chuck roast. If you'd like to see an example of good marbling, check out the picture above the step-by-step photos above the recipe.
If you don't have kosher salt, you can substitute sea salt. If you would like to use table salt, use 1 teaspoon salt.
You can use fresh if you prefer. You'll need about 1 tablespoon each.
If you don't have a Dutch oven, you can use a similar large oven- and stove-safe pot with a tight-fitting lid.
Nutrition values are estimates.
I Heart Eating