This is probably one of the easiest beef stew recipes I’ve ever prepared so far. The oven pretty much does all the cooking for you and trust me, it does a good job. The beef is so tender because it is slowly cooked and very flavorful when you have the wine and herbs infused in there. This will go beautifully with mashed potatoes if you like. I like rustic-looking stew and this just did it for me 🙂
OVEN-ROASTED BEEF STEW
Ingredients
- 2 lbs boneless beef for stew (cut into 2-inch cubes)
- 2 carrots (cut into big chunks)
- 2 stalks of celery (trim both ends and cut into big chunks)
- 4 cloves of garlic (peeled)
- 2 sprigs of fresh rosemary
- 3 Roma tomatoes (cut into quarters)
- 3 dried bay leaves
- 1 medium cinnamon stick
- 1 large red onion (peeled and quartered)
- 2 Tbsp of all-purpose flour (seasoned with pinch of salt and pepper)
- 2 cups of Chianti wine
- Salt and pepper to taste
- 2 Tbsp of grape seeds oil or oil of your choice
Instructions
- Preheat your oven to 350 F. Use a oven-safe heavy-bottomed pot with a tight-fitting lid to do a cooking. Preheat 2 Tbsp of oil in the pot. Add in onions, garlic, rosemary sprigs, carrots, celery, and cinnamon for about 6 minutes
- Meanwhile, toss the beef pieces in the all-purpose flour and shake off any excess. Add these into the pot and stir to mix everything together. Add in tomatoes, pour in the wine and seasoned with pinch of salt and pepper. Bring it to a boil, cover with a tight-fitting lid. Turn off the heat and place the pot into a preheated oven and cook for the next 3 hours or so or until the beef is super tender (pretty much melt in your mouth or you can easily break it off with a fork). Check the seasonings and add more salt and pepper if needed
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