Oven Braised Beef Stew
September signals cooler days ahead and that impacts my cooking style. Sure it’s still time to fire up the grill for awhile longer and eat cold salads but now is the time I start thinking about soups, stews and casseroles. I always look forward to a slow oven braised stew as seen below. This is one of those fix and forget it dishes that I come back to all the time.
Ingredients
- 2lbs stew beef, cut into 1 inch pieces and pieces well dried with paper towels
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp dried oregano
- 1 tbsp roasted garlic salt
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 cup flour
- 1/3 cup oil
- 1 cup chopped onion
- 4 carrots scraped and quartered
- 1 large sprig fresh rosemary
- 1 cup red wine
Directions
- In a large rectangular baking dish, combine the salt, pepper, oregano, garlic salt, paprika, chili powder and flour. Add the beef pieces and coat them in the mixture, shaking off the excess. Set aside.
- In a large stove to oven casserole, heat the oil over medium heat, add the onions, carrots and rosemary sprig and cook covered until the onions begin to wilt down; remove the mixture from the casserole to a bowl and set aside.
- In the same casserole, brown the meat in batches, adding additional oil if the pan seems dry. As the pieces brown, transfer them to the bowl with the vegetables. When all the pieces have been browned, return the bowl of vegetables and meat to the casserole, evenly arranging them in the pan. Over low heat, pour in the wine and allow it to begin to boil. Turn off the heat, cover the pan and transfer it to a 300F pre-heated oven. Cook for about 45 minutes to 1 hour or until the meet is fork tender. Serve as is or with a side of vegetables.
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