Oven Braised Beef Stew

  • Created By
    Ken Alger
  • Shared On
  • Posted In
4 People
Prep Time:
20 minutes
Cook Time:
2 hours
Total Time:
2 hours 20 minutes
A word from the cook
Hearty - the full meal deal

2 1/2 lbs Stewing Beef
2 Tbsp Vegetable Oil (divided)
3 Tbsp Corn Starch
6 Cups Beef Stock - divided (reduced Sodium)
1 Tbsp Worcestershire Sauce
1 Tsp Rosemary (dried)
1 Tsp Parsley (dried)
1 Tsp Thyme (dried)
2 Bay Leaves
1 1/2 Cups Mushrooms (quartered)
2 large Carrots (diced into 1 inch pieces)
2 stalks Celery (diced into 1 inch pieces)
1 large Onion (cut into large dice)
2 cloves Garlic Minced
2 Potatoes (diced into 1 inch pieces)
1/2 Cup Peas

  1. Braise the stewing beef in a skillet with 1 Tbsp of vegetable oil.
  2. When browned, add the corn starch to coat the braised beef.
  3. While beef is browning, add 1 Tbsp of vegetable oil and the mushrooms to an oven proof roasting pan, and sauté until browned.
  4. Add the braised beef and 4 cups of the beef broth, Worcestershire sauce, Rosemary, Parsley, Thyme and Bay Leaves to the roasting pan and stir to combine.   Let boil, then reduce heat to medium / low and simmer for 45 minutes.
  5. Remove from heat, add the carrots, celery, potatoes, onions and garlic to the stock along with the remaining 2 cups of broth.   Mix well, cover and cook in oven for 1 hour.
  6. With 15 minutes remaining, remove the cover, add the peas and continue to cook for balance of 1 hour.
  7. Remove from oven, let stand covered for 15 minutes then serve with a baguette.

1 Note

  1. Ken Alger

    Use your license to add any root vegetables (sweet potatoes, turnip, parsnips). I’ve also added Swiss Chard during the last 15 minutes of cooking to enhance the taste (if you like Swiss Chard) too.