Oven-Braised Beef Stew Made With Beef Chuck
A flavorful oven-braised beef stew features tender chuck cooked slowly and gently in a Dutch oven.
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Instructions
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Preheat oven to 300 F.
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Pat beef dry and season generously with kosher salt.
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Heat oil in a Dutch oven over medium-high heat, then brown the beef thoroughly in batches; remove and set aside.
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Lower heat to medium, sauté onions until soft, then add garlic and cook for one minute.
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Reduce heat to medium-low, stir in flour to form a paste, cooking for two minutes.
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Slowly pour in stock, scraping the pan to deglaze.
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Return browned beef to the pot along with tomato paste and Worcestershire sauce; heat to a boil, then add bay leaf and dried herbs.
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Cover the pot and transfer it to the oven to braise for 1 hour.
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Add potatoes, carrots, and celery; recover and return to the oven for 30 minutes, or until potatoes are tender.
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Transfer the pot to the stovetop, remove the lid, and simmer for 15 minutes until the stew thickens.
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Stir in peas, adjust seasoning, and serve garnished with chopped parsley.