Oven Beef Stew

Ingredients

beef chuckboneless, cut into 1.5 inch cubes

Vegetariangreen lentils cookedcook until tender but not mushy before adding to stew

1 3/4 lb1 1/2 cup

all purpose flour

1/8 cup

black pepperfresh cracked

1/2 tbsp

salt

1/2 tsp

olive oil

1 1/2 tbsp

beef brothlow sodium

Vegetarianvegetable broth

2 cup2 cup

baby carrots

6 oz

celerycut into 1.5 inch sticks

1 1/2 stick

cremini mushroomscleaned, stem trimmed

4 oz

Yukon gold potatoescubed

1 1/2 large

green peas

1/2 cup

onioncubed into 1 inch chunks

1/2 large

Worcestershire sauce

Soy-freecoconut aminosreduce salt slightly as aminos are sweeter

1/8 cup1/2 tbsp

Italian seasoning

1/2 tbsp

garlicfinely chopped

3 clove

gingerfresh, 1 inch pieces

2 piece

tomato paste

1 tbsp

bay leaf

1/2 leaf

jalapenowhole

1

parsleyfresh, chopped

1/2 tbsp

Method

1. 01Preheat oven to 325°F.
2. 02Trim beef chuck and cut into 1.5 inch cubes. Season with salt and pepper, coat well with flour.
3. 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.
4. 04In the same pot, sauté onion and garlic until fragrant. Add tomato paste, Italian seasoning, salt, and pepper. Stir for 1 minute.
5. 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
6. 06Remove from oven. Add potatoes, carrots, celery, peas, and jalapeno. Submerge in liquid, cover, and bake for 1 hour.1 hr
7. 07Add mushrooms, cover, and bake for 10 minutes.10 min
8. 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
9. 09Taste and adjust salt and pepper. Garnish with parsley and serve.