- Home
- Beef
- How To make Oven Baked Beef Stew
How To make Oven Baked Beef Stew
4 lb Sirloin, cut in 1x2" cubes
2 c Pinot noir or other hearty
-red wine 1/2 lb Thickly sliced bacon, cut in
-1/2" pieces 2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin 1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste). Cover and refrigerate for 3 hours to marinate. Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the bacon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the drippings. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat. Heat 3 cups of broth in a saucepan. Pour out any drippings that remain in the Dutch oven. melt the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325'F. oven about 2 hours. If the sauce gets too thick, thin it with the extra cup of broth. TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in a covered casserole at 325'F. for about 20 minutes, or until bubbly. You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes). Serves 10. Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated), 811 milligrams sodium.
How To make Oven Baked Beef Stew's Videos
Oven Baked Beef Stew
Oven Baked Beef Stew recipe from Festival Foods.
Dutch Oven Beef Stew Recipe
This EASY beginner dutch oven beef stew recipe is amazing. Learn how to make a beef stew with this easy-to-follow video.
Want to be better at Cooking? ???? Check out My Cooking Basics Course:
Chapters:
0:00 Intro
0:51 Prep Vegetables
2:35 Prep the chuck roast
5:15 Brown the beef
8:25 Sautee onions, garlic, and tomatoes paste
11:54 Add it all together
12:54 Add in other veggies
Check out my Full Recipe:
Learn about my online cooking lessons for beginners coming soon...
BEEF STEW is perfect on a cold day | Oven Beef Stew Recipe In One Pot
The weather is getting colder and it's the perfect time for a hearty beef stew. Today I am making a classic French beef stew braised in the oven. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate cold-weather comfort food. This recipe is simple and delicious!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
????????Please LIKE, SHARE, and SUBSCRIBE! Thank you!
???????? NEW *Facebook*
INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender
How to make a 5-star beef stew
The perfect beef recipe for the New Year
Beef Stew With Carrots & Potatoes
BAKED BEEF STEW with NOODLES
But THAT Chicken
E: support@butthatchicken.com
IG: butthatchicken
FB: But That Chicken
ButTHATChicken.com USE CODE: GRICH for 10% off
Shop The Coldest Water:
Use Promo Code GRICH10 to get 10% OFF your entire order.
To donate to my channel
$Grich2
Email for business collabs
InYomouftv@gmail.com
All music is from Epidemic Sound
Hey, fam. Welcome to In Yo Mouf TV'
Im just a simple man doing everyday things. I love sports, Food, Family and good fun.
If you would like to contact me for business purposes. Please email Resa @ InYomoufyv@gmail.com or
you would like to send me something hit me up at the same email. Love yall to life #INYOMOUFF #Inyomouth
#sportstalk #cooking
The Dutch Oven Beef Stew! Easy and Delicious!
Make this easy and delicious Dutch oven Beef Stew recipe, perfect for the cold winter nights!
Full of flavor and beef so tender, it will melt in your mouth!
Perfect size Dutch oven for whole chicken, bread and stews:
Recipe:
- 800gr/2 pounds/lb of beef, I`ve used from the Chuck part.
- 3 carrots
- 2-3 potatoes
- 2 onions
- Half a cup peas
- Thyme, fresh is best, dry is ok too.
- Fresh parsley
- 2-3 cloves of garlic
- 2-3 bay leaves
- 1 teaspoon smoked paprika
- 1 cup red wine
- 1 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 cups beef stock/broth, we`ve used water and 2 beef stock cubes.
- Freshly ground pepper
- 65gram/Half a cup flour
After you cut the meat, dust it well with half of the flour, sear it well with oil in the dutch oven and remove it on a plate. In the same pot cook the onions and after 5 min add the garlic. Add the remaining flour and the tomato paste and stir it well. Add the red wine and stir until there is nothing sticking on the bottom of the dutch oven. Add back the meat, add the bay leaves and the smoked paprika. Add water and the beef stock cubes or even better if you have beef stock. Add the thyme and pepper and let it simmer without a lid for 45-50 minutes, then add the chopped carrots and potatoes, place the lid on and cook in a preheated oven 200C/392F for another 45-50 minutes. Add the peas and cook for another 10-15 minutes.
Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
???? PRINT THE RECIPE:
WATCH MORE:
Soup Recipes:
Chicken Recipes:
???? INSTRUCTIONS:
00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
???? EQUIPMENT IN THIS VIDEO (affiliate):
• Dutch Oven:
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board:
• Vitamix Blender:
• Instant-Read Thermometer:
• Knife Set:
• Glass Bowls:
• Food Processor:
• Kitchen Scale:
✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
???? MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking:
➡️ FOLLOW ME:
• Website:
• Instagram:
• Pinterest:
• Facebook:
❤️ Thanks for watching!
Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.