Prep 15 mins
Cook 2 hrs
This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.
- 2 lbs stewing beef, cubed
- 1⁄4 cup flour
- salt and pepper
- 2 cups beef stock
- 1⁄2 cup red wine
- 1 (14 ounce) can tomatoes, with juice
- 5 carrots, sliced
- 2 onions, sliced
- 1 1⁄2 cups mushrooms, sliced
- 1⁄2 teaspoon dried rosemary
- Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
- Let the meat get lightly browned.
- Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
- Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).
Thanks for the recipe! Hubby said either I make him some beef stew or buy him Dinty Moore. LOL. Couldn't do that so I made it. I used sirloin I had bought that turned out to not be so great, was very tender cooked this way. I did omit the tomatoes but added celery and red skin potatoes...love cooked celery!! My son who for a week when I would give options for dinner always picked the other option, after announcing he really ddin't like beef stew. But after eating this changed his mind. Thanks Bergy!!
I am rating cooking the beef by your method only, since I followed Slow Cooker Winter Beef Stew for the rest. Normally I make a greasy mess on my stove top when I brown meat, so I loved this oven-baked method! This was a superb technique for browning the beef and I've never had such good crusty beef in a stew before!It was like a "perfect pot roast." Thanks Bergy, for posting. Roxygirl
We really enjoyed this lightly seasoned but flavor dinner! I don't have a dutch oven so I used a large casserole dish. Everything worked well except it was more like a soup broth than a stew gravy when I took it out of the oven. I thickened it a bit with some flour water and it turned out fine. I served it with Cheese and Garlic Drop Biscuits. Thanks for the tip on the potatoes; I added them also. Thanks Bergy for another great recipe!