Ingredients for Michelle's Oven Beef Stew
- 2 lbs beef stew cubes
- 1 large onion, chopped
- Tomato Soup
- Water
- 2 carrots, chopped
- 2 cups peeled and diced potatoes
- Turnips
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
- Mushroom Pieces
- 1 cup red wine (optional)
- 1 bay leaf
- Worcestershire Sauce
- Salt to taste
- Pepper to taste
- 2 tbsp all-purpose flour
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups beef broth
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How to Make Michelle's Oven Beef Stew
- Season 2 lbs beef stew cubes generously with salt, pepper, and 2 tbsp all-purpose flour. Brown the beef in batches in a large skillet over medium-high heat until browned on all sides.
- Transfer the browned beef to a 6-quart casserole dish.
- Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 4 cups beef broth; 1 cup red wine (optional); 2 cups peeled and diced potatoes; 1 cup frozen peas (optional). Stir well to combine.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake at 300°F (150°C) for 4 1/2 to 5 hours, or until the beef is fork-tender and the vegetables are cooked through.
- Remove the bay leaf before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
42g
Fat
78g
Carbs
12g
