Real Recipes From Real Home Cooks ®

oven baked beef stew

yield 10 serving(s)

Ingredients For oven baked beef stew

  • 4 lb
    beef sirloin tip, cubed
  • 1.5 tsp
    salt to taste
  • 2 tsp
    tomato paste
  • 2 lg
    garlic cloves, very thinly sliced
  • 4 c
    chicken broth
  • 1/4 c
    flour
  • 1/4 c
    butter
  • 2
    carrots, sliced
  • 2 lg
    chopped onions
  • 2 Tbsp
    olive oil
  • 1/2 lb
    bacon, cut into 1/2" and diced
  • 2 c
    dry red wine
  • 1/2 tsp
    pepper to taste

How To Make oven baked beef stew

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

Categories & Tags for Oven Baked Beef Stew:

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