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Oven Braised Beef Stew

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This one-pot, oven braised beef stew is filled with hunks of browned beef and vegetables like potatoes carrots, mushrooms and green beans., along with fresh herbs and garlic in rich, deep flavorful gravy. Just this thing to warm your up on a cold winter's day!
Course Soups, Stews & Chilis
Cuisine American
Keyword beef, braised, one pot, oven braised, stew, vegetables, wine
Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Servings 10 servings
Calories 285
Author Laurie McNamara

Equipment

Ingredients

  • 1 tablespoon bacon fat or olive oil
  • 1 tablespoon extra light olive oil
  • 2½ pounds bottom round roast cut into 1 to 1½ inch pieces
  • 2 tablespoons steak seasoning Like McCormick's or Simply Organic Chophouse Seasoning
  • 1/2 cup dry red wine like merlot or malbec
  • 2 yellow onions cut into eighths
  • 2 ribs celery sliced, about 1 cup
  • 4 carrots diced
  • 8 ounces mushrooms halved or quartered if large
  • 2 medium russet potatoes cut into 1½ inch pieces
  • 1/4 pound fresh green beans trimmed and halved (optional)
  • 4 cloves garlic peeled and roughly chopped
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 4 cups beef stock
  • 1/4 cup fine ground tapicoa flour
  • 1 tablespoon Worcestershire sauce
  • kosher salt to taste
  • freshly ground black pepper to taste
  • chopped parsley leaves for garnish
US Customary - Metric

Instructions

  • Preheat your oven to 250℉ (or 120℃).
  • Heat the bacon fat and olive oil in a 6 quart or larger dutch oven on medium high heat.
  • Meanwhile, toss the stew meat with the steak seasoning. Work in batches searing the meat until deep golden brown on all sides, transferring it to a bowl and repeating with the remaining pieces.
  • Reduce the heat under the dutch oven to medium low, de-glaze with the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned stew meat back in the pot, with the vegetables and garlic, stirring to combine.
  • In a large liquid measuring cup, combine the beef stock, Worcestershire and tapioca. Pour the mixture into the pot, add in the bay leaf and lay the fresh herbs on top. Cover and increase the heat to high and bring it to a boil then slide the pot into your oven and braise for 3½ to 4 hours.
  • Once braised, remove pot from oven and uncover. Remove the herbs and bay leaf and season with salt and pepper to taste.
  • Top with chopped fresh parsley and serve with crusty torn bread.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 19g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 301mg | Potassium: 996mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4235IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg