Favorite Oven Beef Stew

Servings:*

servings
If you prefer, you can substitute ½ cup beef broth for the wine.

Directions

  1. Preheat oven to 325 F.
  2. Cut potatoes in half; slice onions. In 3 ½ to 4-quart Dutch oven, combine first six ingredients. Bake, covered, 1 ¾ hours. In small bowl, whisk broth and flour until smooth; slowly stir into stew mixture. Continue to bake, covered, until meat and vegetables are fork-tender and sauce has thickened (40-50 minutes). Season with salt and pepper to taste.

Chef’s tip

Slow Cooker Beef Stew: Cut potatoes in half; slice onions. In 3 ½ to 4-quart slow cooker, combine first six ingredients. Cover and cook on low until meat and vegetables are fork-tender (9-10 hours). In small bowl, whisk broth and ⅓ cup flour until smooth; slowly stir into stew mixture. Turn to heat to hi. Continue cooking until sauce has thickened slightly (15-20 minutes). Season with salt and pepper to taste.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.