If you’re looking to whip up an impressive, flavourful, easy-to-make meal, definitely give this one a try. Baked beef stew is a must for meat and potato lovers. It is simple to make, and while it’s cooking, it’ll have your whole house smelling incredible. My parents suggested I give this recipe a try, and it is now one of my go-to winter meals.
This recipe is courtesy of Noob Cook. I have stayed pretty close to original recipe with only a few minor differences. Be sure to make your way over to noobcook.com for some other great meal ideas!
My dutch ovens are not big enough to cook the whole stew in one batch, so for this recipe, I divided the ingredients and essentially made two half-batches at once.
800g stew beef cubes
sea salt and cracked pepper
4 stalks of celery, diced
1 large white/yellow onion
2 glasses of red wine
2 tbsp flour
2 cups of beef stock
1 garlic bulb, separated into cloves and peeled, then crushed with flat end of knife
4 carrots, peeled and cubed
4 parsnips, peeled and cubed
1.5 tbsp Worcester (Worcestershire) sauce
6 sprigs of thyme
2 tsp dried rosemary
3 dried bay leaves
1/2 tbsp slightly crushed black peppercorns
6 medium-sized hard potatoes, cubed
1 cup frozen vegetables(peas, corns, beans, and carrots), thawed
Place your dutch oven on the stovetop, and coat the inside with olive oil. Once heated, add salt and pepper seasoned beef cubes (and make sure they are not overcrowded in the pot– do a layer at a time if necessary). Brown the beef on one side, then flip with tongs. Browning the beef first is essential, because it will add a ton of flavour to the rest of the dish early on. Set the cubes aside, and do not discard the little bits that are left at the bottom of the pot.
Add some more oil to the dutch oven, then toss in the onion and celery, stirring occasionally for 3-5 minutes on medium-low heat.
Then, add red wine and simmer for a few more minutes. Once you can smell the nice aroma of wine, add flour and stir to thicken the mixture. Immediately after, add the beef stock. When it comes to a simmer, add carrots, parsnip, bay leaves, peppercorns, thyme, rosemary, garlic, and Worcester sauce.
Return the stew to a simmer, then add the potatoes and the browned beef. Once the stew comes to a simmer again, remove from heat, cover, and bake in oven at 350°F for 1 hour 20 minutes.
Add the thawed frozen vegetables, stir, and serve!