oven baked beef stew

How To Make oven baked beef stew

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