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Oven-Baked Hearty Beef and Mushroom Stew
This rich and comforting one-pot stew is ideal for chilly evenings. Slowly baked in the oven, the beef becomes melt-in-your-mouth tender, while mushrooms and aromatic herbs create a deep, savory broth that’s perfect for ladling over mashed potatoes or enjoying with crusty bread.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef chuck, cut into 1-inch cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Large onion, chopped | 1 |
| Garlic, minced | 3 cloves |
| Mushrooms, sliced | 2 cups |
| Carrots, sliced | 3 |
| Tomato paste | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Beef broth | 1 cup |
| Red wine (optional) | 1 cup |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt and black pepper | To taste |
Instructions:
- Preheat Oven & Sear the Beef:
Set your oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef cubes in batches, searing all sides. Transfer browned beef to a plate. - Cook the Vegetables:
In the same pot, sauté the chopped onion and minced garlic until soft and fragrant. Add the mushrooms and carrots, cooking until the mushrooms are nicely browned. - Add Tomato Paste & Flour:
Stir in the tomato paste and flour, cooking for about a minute to eliminate any raw flour taste. - Deglaze & Combine:
Pour in the beef broth and optional red wine. Stir, scraping the bottom to release flavorful bits stuck to the pot. - Add Beef & Bake:
Return the browned beef to the pot. Add thyme, rosemary, salt, and pepper. Bring the stew to a gentle simmer, cover with a lid, and transfer to the oven. - Slow Cook:
Bake for 2 to 2½ hours, or until the beef is fork-tender and the flavors are beautifully developed. - Serve & Enjoy:
Carefully remove the pot from the oven. Give the stew a final stir and taste for seasoning. Serve hot, ideally over mashed potatoes or alongside a warm, crusty loaf.
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