Monday, October 08, 2012

Perfect for Fall's Chill: Oven Baked Beef Stew

There's just something about fall that has me in the kitchen, cooking. I love the smells of things in the oven, love hunkering down with my loved ones and enjoying a dish I've made myself. This oven-baked Beef Stew is one of my all-time favorites and one of those things I crave as soon as the temperatures dip. I've made it a couple dozen times (which is a miracle in my house, because I'm always trying something new!).

Oven-Baked Beef Stew

1 pound round steak, cut into 1-inch cubes
2-3 cups red wine (I use a Shiraz, or a Merlot, something we would normally drink; enough to marinate the beef)
1 tablespoon olive oil
1 teaspoon garlic, minced
3 large potatoes, peeled and cut into 1-inch cubes
1/2 pound carrots, chopped
2 small onions, chopped
1/4 cup butter
1/4 cup flour
2 cups red wine (same wine; but NOT the wine in the marinade; I basically dump the rest of the bottle in)
3 cups chicken stock
2 tablespoons tomato paste
1/2 cup cold water
3 tablespoons corn starch

Marinate the beef in a zip-lock bag for 1 to 3 hours, depending on when you remember to start this ;-). Remove from marinade, then heat olive oil and cook beef until browned. Remove from pan. Cook garlic and vegetables until browned, remove from pan. Melt butter, add flour and make a roux (the base for a sauce, if you don't know what this is, you can go here for the basics). Add the wine gradually, stirring with a whisk. Then the chicken stock and tomato paste. Put the beef, vegetables and liquid into an oven-safe Dutch Oven or other large pot/pan and bake at 375 for two hours (you can also put this in the Crock-pot).

Just before you're ready to serve, you can thicken the stew. I like a really thick stew, so I mix the water and the corn starch, then stir this into the hot stew. It makes it nice and thick, really yummy . I serve it with biscuits and that's enough for a mega meal. Okay, this is totally not Weight Watchers friendly but when it's 25 below outside, I really don't care ;-)

1 comment:

  1. Anonymous5:38 PM

    Looks delicious alright. I like mine thick as well, with a sort of jammy consistency. I could see myself cooking this more than once too!


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