A hearty beef stew that comes together quickly on the stovetop then bakes in the oven. Very flavorful! An addition of frozen peas after the baking process is an optional step, but I love the color it adds to the finished dish, as well as the fresh, green sweet element it imparts.
Don’t be intimidated when considering this recipe. It comes together so quickly on the stove top, then is baked in the oven for a couple hours. The longest hands-on time you’ll spend on this recipe is about thirty minutes. This process works very well for me on a busy weekday. I can start the stew in the late afternoon and let it bake while I’m picking up the kids from activities.
Beef Stew
A hearty beef stew that comes together quickly on the stovetop then bakes in the oven. Very flavorful! An addition of frozen peas after the baking process is an optional step, but I love the color it adds to the finished dish, as well as the fresh, green sweet element it imparts.
Ingredients
- 1 2-3 lb chuck roast chopped
- 1 Tbs salt
- 1 tsp pepper
- 1/4 cup flour
- 1/2 cup oil
- 2 large onions peeled and chopped
- 6-8 cloves garlic peeled and chopped
- 2-3 carrots peeled and chopped
- 4 ribs celery sliced
- 3 strips bacon chopped
- 1/4 cup tomato paste
- 3 sprigs fresh rosemary, leaves only (about a tablespoon)
- 4 cups beef broth or 1 32 ounce box
- 1 bottle red wine
- 2 cups frozen peas add after the stew bakes
- salt to taste
Instructions
- Preheat oven to 400°F.
Browning the meat:
- On a large cutting board, lay out the chunks of chuck roast. Make sure to blot the pieces of meat dry with a paper towel. Dust all the meat chunks with the salt, pepper and flour. Each piece should be coated with seasonings and flour.
- In a large dutch oven/cast iron pot, heat oil or ghee (clarified butter) over medium to high heat and brown each piece of meat, turning so it browns on all sides. Work in batches. Place each piece of browned meat back on the cutting board after it's been browned.
Assembling the stew:
- Next, sautee the onion, garlic and bacon. If the pan needs more oil, add 1-2 tablespoons more. Add the celery and continue to sautee. Keep stirring until the vegetables brown slightly and start to cook down. Add carrots and stir to combine. Add tomato paste and stir to combine. Add the beef broth and wine. Stir to combine.
- Add the browned meat to the pot, stir, and add the fresh rosemary
- Place the top on the pot and put the entire pot in the oven for 1 1/2 to 2 hours.
- If the stew seems a little too dry after it's been baked, add more beef broth. Add the frozen peas to the hot stew and stir to combine. Serve with a side of good bread. Makes about ten servings.
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