How to Make Beef Stew Im the Oven for 6 People

Beefiness stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew.

Why Beef Chuck?

Ii reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would go tough after simmering for thirty to 45 minutes. The reverse is true with beefiness chuck. If you find your beefiness isn't tender later 45 minutes, continue simmering, adding more broth or water as needed.

A Note Nigh Flour

Some people have told u.s.a. that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening amanuensis. In fact, many recipes skip information technology, not just ours. 😉As the soup simmers, the potatoes requite off plenty of starch, creating some of the most velvety broth we've ever had.

Wine Isn'tCompletelyNecessary

Wine adds a layer of rich complex flavor to your stew. If you don't accept any leftover cooking wine on hand, your stew will be delicious without it—merely sub in more beef stock! Give-and-take to the wise, though: open vino keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.

Have more leftover wine called-for a pigsty in your refrigerator? Make our cherry vino poke block!

Brand-Ahead Potential

This recipe makes amazing leftovers. And yes, you can make it alee! Cook all the way through step six, so cool the stew to room temperature earlier refrigerating in a resealable container. Before serving, reheat in a large pot over medium-depression oestrus. If information technology's particularly thick, loosen information technology up with some broth or water.

Perfect Serving Suggestions

While beef stew is a perfect meal all on its own, nosotros also love beefiness stew served over some al dente egg noodles. Want something a picayune heartier? Try ladling a bit of stew over some garlic mash.

Freezer Friendly

This stew also freezes well! When transferring to airtight containers, exist sure to leave about 1/2" to 1" air in a higher place the stew to allow information technology to expand while freezing. This beef stew can concluding upwardly to 3 months in the freezer. Make certain it's completely cooled before sealing and freezing.

Fabricated this? Allow us know how information technology went in the comment department below!

Cal/Serv: 275

Yields: eight servings

Prep Fourth dimension: 0 hours 15 mins

Total Time: ane hour xl mins

one tbsp.

vegetable oil

2 lb.

beefiness chuck stew meat, cubed into 1" pieces

1 tbsp.

extra-virgin olive oil

ane

medium yellow onion, chopped

two

carrots, peeled and cutting into rounds

two

stalks celery, chopped

Kosher salt

Freshly ground black pepper

3

cloves garlic, minced

1/four c.

tomato paste

half dozen c.

low-sodium beef broth

ane c.

reddish wine

one tbsp.

Worcestershire sauce

one tsp.

dried or fresh thyme leaves

2

bay leaves

i lb.

infant potatoes, halved

1 c.

frozen peas

ane/4 c.

freshly chopped parsley, for garnish

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1. In a big dutch oven or heavy-bottomed pot over medium heat, heat oil. Add together beef and melt until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Flavor with salt and pepper. Add garlic and tomato plant paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Add beef back to dutch oven so add broth, wine, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil and so reduce heat to a simmer. Flavor with common salt and pepper. Encompass and permit simmer until beef is tender, 30 to 45 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, so ladle into serving bowls and garish with parsley.

Nutrition (per serving): 275 calories, 28 g protein, 21 g carbohydrates, three chiliad fiber, four g saccharide, 9 g fatty, 3 g saturated fat, 490 mg sodium

Kat Wirsing

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of electric current nutrient trends.

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Source: https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/