Oven-Braised Beef Stew Made With Beef Chuck
Our beef stew is made with super flavorful beef chuck, and oven-braised in a Dutch oven, which retains heat and lets the meat cook slowly and gently.
- Serves: 6 persons
- 2pounds boneless beef chuck (excess fat removed and cut into 1-inch cubes)
- 1pound waxy potatoes (peeled and cut into 1-inch chunks)
- 2large carrots (peeled and cut into 1-inch pieces)
- 2large celery ribs (chopped into 1-inch pieces)
- 1medium onion (peeled roughly chopped)
- 3cloves garlic (peeled and smashed)
- 2tablespoons tomato paste
- 1tablespoon Worcestershire sauce
- 2tablespoons vegetable oil (e.g. canola)
- 3cups beef stock (or broth)
- ½cup frozen peas (thawed)
- 3tablespoons flour
- 1bay leaf
- ½teaspoon dried thyme
- ½teaspoon dried oregano
- 1tablespoon chopped fresh parsley
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Step 1Gather the ingredients.
Step 2Preheat oven to 300 F.
Step 3Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.
Step 4Season the meat generously with kosher salt .
Step 5In a heavy, cast-iron Dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides. Don't overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the beef, remove it from the pan and set it aside.
Step 6Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
Step 7Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
Step 8Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze .
Step 9Return the browned beef to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaf and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for 1 hour.
Step 10Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.
Step 11Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
Step 12Stir in the peas, adjust seasoning with kosher salt and black pepper, and serve right away, garnished with the chopped parsley .