Oven Baked Beef Stew1
By Just A Pinch KitchenCrew
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- 4 lb
- beef sirloin tip, cubed
- 2 c
- dry red wine
- 1/2 lb
- bacon, cut into 1/2" and diced
- 2 Tbsp
- olive oil
- 2 large
- chopped onions
- carrots, sliced
- 1/4 c
- 1/4 c
- 4 c
- chicken broth
- 2 large
- garlic cloves, very thinly sliced
- 2 tsp
- tomato paste
- 1.5 tsp
- salt to taste
- 1/2 tsp
- pepper to taste
1Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste).
2Cover and refrigerate for 3 hours to marinate.
3Reserving the marinade, drain the beef and dry on paper towels.
4Simmer the bacon for 10 minutes in enough water to cover.
5Drain and pat dry (this rids the bacon of smokiness and some fat).
6In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
7Drain on paper towels.
8Pour off all but 2 tablespoons of the drippings.
9Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
10With a slotted spoon, remove each batch to a bowl.
11Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
12Remove with a slotted spoon to the bowl of meat.
13Heat 3 cups of broth in a saucepan.
14Pour out any drippings that remain in the dutch oven.
15Melt the butter over medium heat in the dutch oven, then stir in the flour.
16Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
17When the paste is a dark golden brown, stir in the broth.
18Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
19Add the sauteed vegetables and meat and stir in the reserved wine marinade.
20Quickly bring to a boil.
21Cover and bake in a preheated 325 oven for about 2 hours.
22If the sauce gets too thick, thin it with the extra cup of broth.
23TO SERVE AFTER FREEZING: Thaw according to recommendations.
24Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
25You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).