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Classic Oven Beef Stew
When the weather turns cold, reach for this recipe. Serve classic oven beef stew with thick slices of buttered country bread and a glass of red wine. I have been making this recipe for more than 30 years and its still a family favorite. I received this recipe from my sister-in-law Lynn, and its one of the few recipes that I have never tweaked. The aroma coming from the kitchen while this stew is cooking will make your mouth water.
A Bounty of Flavors
Everyone will love this beef stew made with potatoes, carrots, mushrooms, chopped onions or you can substitute small pearl onions as well. If you don’t want to add red wine, you can use apple cider. Salt and pepper, along with bay leaves are the only seasonings added to this classic style beef stew. This recipe relies on simply ingredients, that turn into something super special after several hours in the oven.
Serve with Bread
Serve classic beef stew with thick slices of buttered country bread to soak up the delicious gravy that is made while baking. In my eyes that’s the best part about eating beef stew. Slicing a huge piece of crusty, country bread, buttering the bread and then dunking it into the hot, steamy bowl of beef stew. Makes me want to run into the kitchen right now and make a pan of beef stew. Another thing that’s great about beef stew is the fact that the left-overs are just as good as the first day you made it.
*A Recipe with Step-by-Step Pictures*
This recipe is called a classic for good reason. I've been making it for over 40 years and its still a family favorite.
- 1/4 cup oil
- 1 large onion, coarsely chopped
- 6 cloves garlic, crushed
- 1 large green pepper, coarsely chopped
- 4 stalks celery, with leafy tops, chopped
- 1 8 oz ounce package whole mushrooms, wiped clean and quartered
- 1 6 oz can tomato paste, can also use 1/2 can
- 6 large carrots, peeled, sliced on an angle
- 6 large potatoes, peeled and quartered
- 3 to 4 pounds Chuck, English or Sirloin Tip Roast, cut into medium chunks
- 1/4 cup molasses
- salt and pepper, to taste
- 4 to 6 whole bay leaves
- 4 cups beef broth
- 2 cups red wine or apple juice
In a large roasting pan, mix together all ingredients.
Cover pan tightly with heavy-duty tin foil.
Place in a 325 degree oven.
Bake for 4 to 6 hours.
Favorite Slow Cooker Beef and Vegetables is a recipe that I have been making for some 40 years. It was one of the very first recipes I made with my ‘new’ crock-pot, way back in 1977!! I think I received it as a gift at my wedding shower. I don’t know for certain, but I think that crock-pot out lived my marriage:) Rival Crock-pots are still going strong today. Rival Crock-Pot/Slow Cooker