Oven Braised Beef Stew
Servings 6 servings
Calories 447kcal
Ingredients
- 2 lb beef stew beef
- 1/4 cup all purpose flour
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- Olive oil
- 2 Tbsp butter
- 1 medium onion diced
- 1/2 lb carrots peeled and sliced diagonally
- 1 celery rib sliced
- 2 bay leaves
- 1 1/2 tsp steak seasoning i.e. Chicago, Montreal OR your favorite
- 1/4 tsp dried oregano
- 1 cup red wine (May use beef stock instead]
- 3 cups low sodium beef stock
- 1/4 cup tomato paste, plus additional as needed
- 1/4 cup Worcestershire sauce
- 1 1/2 lb golden potatoes 1-inch cubes
- Additional thyme or chopped fresh parsley for garnishing
Instructions
- Preheat the oven to 325°F.
- Place the stew beef into a large plastic zip top bag. Add the flour, garlic salt, onion powder, paprika and pepper. Shake until coated.
- Drizzle the bottom of a dutch oven with olive oil. Add the butter. Over medium-high heat brown the meat in batches. Remove to a platter.
- Add onion, carrots, celery, bay leaves, steak seasoning and oregano to the dutch oven. Cook for 1-2 minutes just to soften stirring to loosen any brown bits on the bottom of the dutch oven.
- Add red wine, beef stock, tomato paste and Worcestershire to the pot. Stir well then return the beef. Add several sprigs of thyme.
- Cover and bake for 1 hour. Uncover and add the potatoes, stirring to incorporate.
- Replace the cover and cook for another 1 1/2 hours OR until the meat and potatoes are fork tender.
- Check the thickness of the broth.You may adjust using additional tomato paste, if desired.
- Garnish with fresh thyme or chopped Italian parsley.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 37g | Protein: 40g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 978mg | Potassium: 1644mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6796IU | Vitamin C: 30mg | Calcium: 101mg | Iron: 6mg