Oven-Baked Hearty Beef and Mushroom Stew
1. Preheat Oven & Brown Beef
Preheat oven to 325°F (165°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add beef cubes in batches, browning them on all sides. Remove and set aside.
2. Sauté Vegetables
In the same pot, add onion and garlic. Cook until onion is translucent.
Stir in mushrooms and carrots, cooking until mushrooms are browned.
3. Add Flour & Liquids
Mix in tomato paste and flour, cooking for 1 minute.
Pour in beef broth and red wine (if using), scraping up browned bits from the bottom.
4. Simmer & Bake
Return beef to the pot. Add thyme, rosemary, salt, and pepper.
Bring to a simmer, cover, and transfer to the oven.
Bake for 2–2.5 hours, or until beef is fork-tender.
5. Serve
Remove from oven, stir, and adjust seasoning if needed.
Serve hot over mashed potatoes or with crusty bread for dipping.
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