Classic Oven Beef Stew
This recipe is called a classic for good reason. I've been making it for over 40 years and its still a family favorite.
Servings 6 servings
Ingredients
- 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
Instructions
- 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.