This is a great stew to have waiting for you when you get back from Trick-Or-Treating. You can also put into a slow cooker for 6 hours on medium heat. My husband HATES the texture of celery. I cut it in big chunks, so it is easy for him to throw out of his bowl. Sometimes I dice it super small, then he doesn’t know it is there. You can also just leave it out.
Oven Beef Stew
Serves 10 to 12
4 pounds beef chuck roast
1 1/2 teaspoon salt
1 teaspoon black pepper
4 Tablespoons vegetable oil
1 medium onion, chopped coarse
3 medium cloves garlic, minced
1/4 cup flour
1 cup red wine (cooking wine is fine)
21 oz. chicken broth
2 bay leaves
1 teaspoon dried thyme
2 Tablespoons Worcestershire Sauce
1 Tablespoon Tomato Paste
4 medium Yukon potatoes cut into 2 inch cubes
4 large carrots sliced or 1 pound of baby carrots
1 cup celery, cut into 2 inch cubes, if desired
1 cup frozen peas, if desired
Trim the beef and cut into 2 inch cubes (will be about 3 pounds meat). Heat a Dutch oven over high heat. Add approximately 3 tablespoon oil. Season the meat with the salt and pepper. When the oil is hot, add half of the meat and brown on all sides, about 5 minutes. Remove meat and set aside. Repeat process with remaining oil and meat.
Do not clean the pan but lower temperature to medium and add onions to the empty Dutch oven and sauté until softened 5 minutes. Add garlic and continue to cook for 1 more minute. Stir in flour and cook until lightly colored 1 to 2 minutes.
Add wine scraping up any browned bits that may have stuck to the pot. Simmer about 3 minutes. Add stock, bay leaves, thyme, Worcestershire Sauce, and tomato paste. Bring to a SIMMER, (not a boil if it is too hot, the meat goes tough). Place the meat into the sauce.
Place into a 300 degree oven for 1 ½ to 2 hours.
Add the potatoes and carrots, and celery (if using). Return to oven and bake 45 minutes or until vegetables are done.
Add the peas, then discard Bay Leaves, adjust seasoning and serve.
**To make Gluten Free use a Gluten Free Flour mixture. Make sure the chicken broth and the Worcestershire sauce are both Gluten Free.
Jan M. Olpin Jan@DairyKeen.com