Baked Beef Stew

Name: Baked Beef Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Cuisine: American
Ingredients: ¼ cup All-Purpose Flour (¼ cup all purpose flour (more or less)); 1 lb Beef Chuck Roast (1 pound beef (chuck or round) cut into 1" chunks); 1 tbsp Olive Oil (1-2 tablespoons olive oil — up to 2); ¼ cup White Wine (¼ cup dry white wine); 1 clove Garlic (1 clove garlic minced); 1 piece Celery (1-2 medium stalk of celery chopped — up to 2); 1 piece Yellow Onion (1 small onion chopped); 1 cup Vegetable Broth (1 cup vegetable broth); 1 can Tomato (1 can peeled tomatoes (14 ounces or small can)); ¼ cup Water (¼ cup water); 2 pieces White Potatoes (2 large potatoes cubed); ½ cup Green Peas (½ cup peas); 1 piece Carrot (1-2 large carrot chopped — up to 2); 1 piece Bay Leaves (1 bay leaf); ½ tsp Oregano (½ teaspoon oregano); ½ tsp Basil (½ teaspoon basil (or you can use fresh basil 4-5 leaves chopped)); 1 pinch Table Salt (1-2 pinches salt or to taste (depends on how salty your broth is) — up to 2); 1 dash Black Pepper (1-2 dashes black pepper or hot pepper flakes — up to 2)

A classic American beef stew with chuck or round, vegetables, tomatoes, and herbs, browned and then slow-baked in the oven until tender.

140 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 8 servings

All-Purpose Flour¼ cup · ¼ cup all purpose flour (more or less)
Beef Chuck Roast1 lb · 1 pound beef (chuck or round) cut into 1" chunks
Olive Oil1 tbsp · 1-2 tablespoons olive oil — up to 2
White Wine¼ cup · ¼ cup dry white wine
Garlic1 clove · 1 clove garlic minced
Celery1 piece · 1-2 medium stalk of celery chopped — up to 2
Yellow Onion1 piece · 1 small onion chopped
Vegetable Broth1 cup · 1 cup vegetable broth
Tomato1 can · 1 can peeled tomatoes (14 ounces or small can)
Water¼ cup · ¼ cup water
White Potatoes2 pieces · 2 large potatoes cubed
Green Peas½ cup · ½ cup peas
Carrot1 piece · 1-2 large carrot chopped — up to 2
Bay Leaves1 piece · 1 bay leaf
Oregano½ tsp · ½ teaspoon oregano
Basil½ tsp · ½ teaspoon basil (or you can use fresh basil 4-5 leaves chopped)
Table Salt1 pinch · 1-2 pinches salt or to taste (depends on how salty your broth is) — up to 2
Black Pepper1 dash · 1-2 dashes black pepper or hot pepper flakes — up to 2

Make it mine in the app

Steps

1Pre-heat oven to 350F (180C).
2On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate 20-30 seconds. Then add the garlic, chopped celery and onion, cook on medium heat for about 2-3 minutes stirring often.
3Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Cover 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. Enjoy!