Oven-Baked Beef Stew

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Servings: 10 Difficulty: Advanced
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Rich, slow-cooked beef stew with wine marinade, crispy bacon, and tender root vegetables.
Oven-Baked Beef Stew recipe image

This hearty Oven-Baked Beef Stew combines tender sirloin cubes marinated in pinot noir with smoky bacon and soft carrots. The beef is browned for deep flavor, then simmered in a rich broth thickened with a brown roux. It’s a comforting, savory dish perfect for cold evenings or family dinners. The slow oven method ensures the meat falls apart and the flavors meld beautifully. Serve with crusty bread or mashed potatoes for a complete meal.

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Oven-Baked Beef Stew

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 368.6

Description

This hearty Oven-Baked Beef Stew combines tender sirloin cubes marinated in pinot noir with smoky bacon and soft carrots. The beef is browned for deep flavor, then simmered in a rich broth thickened with a brown roux. It&# 226;ÂÂs a comforting, savory dish perfect for cold evenings or family dinners. The slow oven method ensures the meat falls apart and the flavors meld beautifully. Serve with crusty bread or mashed potatoes for a complete meal.

Ingredients

Directions

  1. Pour the wine over the beef cubes in a glass or ceramic bowl to marinate.
  2. Cover and refrigerate for 3 hours.
  3. Drain the beef, reserving the marinade, and pat the cubes dry with paper towels.
  4. Simmer the bacon in enough water to cover for 10 minutes, then drain and pat dry to reduce smokiness and fat.
  5. In a Dutch oven, sauté the bacon in olive oil over medium heat until crisp.
  6. Remove bacon to paper towels and pour off all but 2 tablespoons of the drippings.
  7. Working in small batches, brown the beef cubes in the bacon drippings.
  8. Remove the browned beef to a bowl with a slotted spoon.
  9. Sauté the onions and carrots in the remaining drippings until wilted and beginning to brown, about 7 minutes.
  10. Remove the vegetables to the bowl with the meat.
  11. Heat 3 cups of broth in a saucepan.
  12. Pour out any remaining drippings from the Dutch oven.
  13. Melt the butter in the Dutch oven over medium heat, then stir in the flour.
  14. Scrape the bottom of the pan with a wooden spatula, cooking until the paste is a dark golden brown.
  15. Stir in the hot broth, simmering for a minute or two until thickened.
  16. Stir in the tomato paste, salt, pepper, and garlic.
  17. Return the beef, vegetables, and reserved wine marinade to the Dutch oven.
  18. Quickly bring the stew to a boil.
  19. Cover and bake in a preheated 325ðF (163ðC) oven for about 2 hours.
  20. If the sauce becomes too thick, thin it with the extra cup of broth.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 368.6kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 5.3g27%
Cholesterol 134.4mg45%
Sodium 103.5mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.7g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: After freezing, thaw according to package recommendations. Reheat in a covered casserole at 325ðF for about 20 minutes, or until bubbly.

Serving Suggestions: You might add freshly cooked vegetables such as mushrooms, baby carrots, or steamed potatoes when serving.

Ingredient Note: Use a glass or ceramic bowl for marinating; metal can give the wine an "off" taste.

Keywords: beef stew, oven baked, slow cooked, hearty dinner, comfort food, pinot noir, bacon, root vegetables, family meal, wine marinade, dinner recipe, simmered beef, rich sauce, traditional stew, winter dish, make ahead, freezer friendly, slow cooker alternative, beef sirloin, carrots and onions
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