Ultimate Oven Baked Beef Stew Recipes
This like shooting fish in a barrel to brand one pot Beefiness Stew is total of chunks of vegetables and tender lean beefiness. Boring cooked in the oven it makes the best stew ever. Perfect dinner idea for family unit and company. Serve slices of fresh breadstuff and dinner never tasted so good!
Baked Beef Stew Recipe
On a cold wintertime's night (fortunately we don't get many of those in Italy) at that place is nothing similar a large basin of Beef Stew. And this stew is one of the best if not The Best.
Slow baked in the oven with fresh herbs and vegetables information technology makes sitting down to dinner something to definitely look forward to. This was one of my Mom's former recipes that I updated a bit, but decided that I really wanted to try information technology baked, and I am and then glad I did.
How to brand Baked Beef Stew
- Dredge the beef in flour and brown in a dutch oven with a little olive oil.
- Cutting upwardly the vegetables into bite size pieces or a piffling larger if desired.
- Remove the browned meat and add the wine and heat on loftier until alcohol evaporates.
- Add the chopped celery and onion and sautee for two minutes.
- And then add the remaining ingredients stir to combine.
- Place the hat on the dutch oven and bake for two hours.
I found using a Dutch Oven was the perfect pot for this recipe, if you brand your own bread it is excellent for that too! I used a 4 quart only a 6 quart is a good thought too, that fashion you tin can add more vegetables and meat if you desire.
The best cuts of beef for stew
The all-time and the cheapest cutting of beef for a Stew or Thick Soup is known as chuck, which comes comes from the front shoulder, another skillful option would be the circular cut which comes from the rear muscle. Either of these will work.
Considering they are a cheap cut of meat, means they need a slow cooking in order to brand them tender. That is why this stew baked in the oven for ii hours is perfect.
Why dark-brown and dredge the meat?
Dredging and browning the meat will requite the dish a deliciously rich season and browning volition add together not only torso to the sauce but help to make information technology thicker.
How to brand homemade vegetable stock
If yous adopt to brand your own goop rather than buy it it's very simple, in a large pot add a couple of coarsely chopped carrots, onions, celery stalks, spud, leek (if desired) even some spinach leaves, garlic, parsley, fresh thyme, a couple of black peppercorns and a compression or two of salt.
Cover well with h2o, bring to a low eddy on medium high heat, then plow the heat down and continue to simmer for well-nigh one hour, stirring occasionally.
Remove the vegetables to a carve up bowl, then strain the stock through a strainer lined with cheesecloth. The homemade broth is ready to use or even freeze.
Freeze in freezer prophylactic containers or jars, it will last upwardly to iii months in the freezer or one calendar week in the fridge in an airtight container.
How to store the leftover stew
Any leftovers should be stored in an closed container in the fridge, information technology will concluding up to three to four days. It can besides be frozen, be sure to store the completely cooled stew in a freezer safe container. It volition go along for up to four to 6 months.
And so if you are looking for an like shooting fish in a barrel stew to make, I hope you give this Broiled Beef Stew Recipe a try and let me know what yous think. Buon Appetito!
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Baked Beef Stew Recipe
This easy to make i pot Beef Stew is total of chunks of veggies and tender lean beef. Slow cooked in the oven it makes the best stew e'er.
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Servings 4 servings
Calories 400 kcal
- one/4 cup all purpose flour (more or less) (32 grams)
- 1 pound beef (chuck or circular) cut into 1" chunks (450 grams)
- 1-2 tablespoons olive oil
- 1/4 cup dry white wine (60 grams)
- ane clove garlic minced
- 1-2 medium stalk of celery chopped
- 1 minor onion chopped
- 1 cup vegetable broth (250 grams)
- 1 can peeled tomatoes (14 ounces or small can) (260 grams)
- ane/4 cup h2o (sixty grams)
- ii big potatoes cubed
- 1/ii cup peas (75 grams)
- ane-2 large carrot chopped
- i bay leaf
- ane/2 teaspoon oregano
- 1/2 teaspoon basil (or you can utilize fresh basil 4-5 leaves chopped)
- 1-ii pinches salt or to taste (depends on how salty your broth is)
- 1-2 dashes black pepper or hot pepper flakes
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Pre-rut oven to 350F (180C).
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On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beefiness, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate xx-30 seconds. Then add the garlic, chopped celery and onion, cook on medium estrus for near 2-3 minutes stirring ofttimes.
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Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Comprehend the pot and place in the pre-heated oven. Let cook for 2 hours. Let sit 5-10 minutes, remove the bay leaf before serving. Savor!
Calories: 400 kcal | Carbohydrates: 44 one thousand | Protein: 34 g | Fat: x 1000 | Saturated Fatty: 3 g | Cholesterol: 70 mg | Sodium: 489 mg | Potassium: 1603 mg | Fiber: viii grand | Carbohydrate: 7 g | Vitamin A: 5060 IU | Vitamin C: 35 mg | Calcium: 135 mg | Iron: 10 mg
Source: https://anitalianinmykitchen.com/beef-stew-recipe/