Block
Oven Beef Stew
Dutch oven · 3 hours
Ingredients
- beef chuck boneless, cut into 1.5 inch cubes
- 3 1/2 lb
- all purpose flour
- 1/4 cup
- black pepper fresh cracked
- 1 tbsp
- salt
- 1 tsp
- olive oil
- 3 tbsp
- beef broth low sodium
- 4 cup
- baby carrots
- 12 oz
- celery cut into 1.5 inch sticks
- 3 stick
- cremini mushrooms cleaned, stem trimmed
- 8 oz
- Yukon gold potatoes cubed
- 3 large
- green peas
- 1 cup
- onion cubed into 1 inch chunks
- 1 large
- Worcestershire sauce
- 1/4 cup
- Italian seasoning
- 1 tbsp
- garlic finely chopped
- 6 clove
- ginger fresh, 1 inch pieces
- 3 piece
- tomato paste
- 2 tbsp
- bay leaf
- 1 leaf
- jalapeno whole
- 1
- parsley fresh, chopped
- 1 tbsp
Method
- 01Preheat oven to 325°F.
- 02Trim beef chuck and cut into 1.5 inch cubes. Season with salt and pepper, coat well with flour.
- 03Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned, about 3-4 minutes per batch. Remove and set aside.
- 04In the same pot, sauté onion and garlic until fragrant. Add tomato paste, Italian seasoning, salt, and pepper. Stir for 1 minute.
- 05Return beef to pot. Add beef broth, Worcestershire sauce, bay leaf, and ginger. Bring to a simmer, cover, and transfer to oven for 1.5 hours.1 hr 30 min
- 06Remove from oven. Add potatoes, carrots, celery, peas, and jalapeno. Submerge in liquid, cover, and bake for 1 hour.1 hr
- 07Add mushrooms, cover, and bake for 10 minutes.10 min
- 08Mix 1 tbsp flour with 2 tbsp water to form a slurry. Stir into stew. Cover and turn off oven. Rest 10 minutes.10 min
- 09Taste and adjust salt and pepper. Garnish with parsley and serve.