How Long to Cook Stewing Beef Sliced the Oven
This like shooting fish in a barrel to make i pot Beef Stew is full of chunks of vegetables and tender lean beef. Wearisome cooked in the oven it makes the best stew ever. Perfect dinner idea for family unit and company. Serve slices of fresh breadstuff and dinner never tasted then good!
Baked Beef Stew Recipe
On a cold wintertime's nighttime (fortunately we don't go many of those in Italia) there is nothing similar a large bowl of Beef Stew. And this stew is one of the best if not The Best.
Deadening baked in the oven with fresh herbs and vegetables it makes sitting down to dinner something to definitely await forward to. This was 1 of my Mom'due south quondam recipes that I updated a fleck, but decided that I really wanted to try it baked, and I am so glad I did.
How to make Baked Beefiness Stew
- Dredge the beef in flour and brown in a dutch oven with a little olive oil.
- Cut up the vegetables into seize with teeth size pieces or a trivial larger if desired.
- Remove the browned meat and add the vino and estrus on high until alcohol evaporates.
- Add together the chopped celery and onion and sautee for 2 minutes.
- Then add the remaining ingredients stir to combine.
- Place the lid on the dutch oven and bake for two hours.
I found using a Dutch Oven was the perfect pot for this recipe, if you lot brand your own breadstuff it is excellent for that also! I used a 4 quart but a vi quart is a adept idea too, that way you tin add more vegetables and meat if you want.
The all-time cuts of beef for stew
The all-time and the cheapest cut of beef for a Stew or Thick Soup is known as chuck, which comes comes from the forepart shoulder, another good pick would be the round cut which comes from the rear muscle. Either of these will work.
Because they are a inexpensive cut of meat, means they need a slow cooking in club to make them tender. That is why this stew baked in the oven for ii hours is perfect.
Why brown and dredge the meat?
Dredging and browning the meat will give the dish a deliciously rich flavour and browning volition add non simply trunk to the sauce just help to make information technology thicker.
How to make homemade vegetable stock
If y'all prefer to make your own broth rather than purchase information technology it's very simple, in a large pot add a couple of coarsely chopped carrots, onions, celery stalks, potato, leek (if desired) fifty-fifty some spinach leaves, garlic, parsley, fresh thyme, a couple of black peppercorns and a pinch or ii of salt.
Embrace well with water, bring to a low boil on medium high rut, so turn the heat down and keep to simmer for about one 60 minutes, stirring occasionally.
Remove the vegetables to a split up basin, then strain the stock through a strainer lined with cheesecloth. The homemade broth is set to employ or even freeze.
Freeze in freezer safety containers or jars, it will last up to 3 months in the freezer or one week in the fridge in an airtight container.
How to store the leftover stew
Whatsoever leftovers should be stored in an airtight container in the refrigerator, it will last up to 3 to 4 days. It can as well be frozen, be sure to store the completely cooled stew in a freezer safe container. It will continue for up to four to half dozen months.
So if you are looking for an easy stew to make, I hope you give this Baked Beef Stew Recipe a try and let me know what yous retrieve. Buon Appetito!
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Baked Beef Stew Recipe
This easy to brand i pot Beef Stew is full of chunks of veggies and tender lean beef. Slow cooked in the oven information technology makes the all-time stew e'er.
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Servings 4 servings
Calories 400 kcal
- 1/four cup all purpose flour (more or less) (32 grams)
- 1 pound beef (chuck or round) cut into 1" chunks (450 grams)
- 1-two tablespoons olive oil
- one/4 cup dry white vino (60 grams)
- 1 clove garlic minced
- one-two medium stem of celery chopped
- 1 small onion chopped
- 1 cup vegetable broth (250 grams)
- i can peeled tomatoes (14 ounces or small can) (260 grams)
- i/4 cup water (lx grams)
- 2 large potatoes cubed
- ane/2 loving cup peas (75 grams)
- ane-2 large carrot chopped
- 1 bay foliage
- 1/2 teaspoon oregano
- 1/two teaspoon basil (or you can use fresh basil iv-5 leaves chopped)
- 1-ii pinches salt or to taste (depends on how salty your broth is)
- i-two dashes black pepper or hot pepper flakes
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Pre-heat oven to 350F (180C).
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On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, dark-brown on both sides. Remove the beef to a clean plate. On high oestrus add the wine and let the alcohol evaporate 20-30 seconds. So add the garlic, chopped celery and onion, cook on medium heat for about 2-iii minutes stirring often.
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Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Cover the pot and place in the pre-heated oven. Let cook for 2 hours. Permit sit 5-10 minutes, remove the bay leaf before serving. Savour!
Calories: 400 kcal | Carbohydrates: 44 g | Protein: 34 1000 | Fat: 10 g | Saturated Fatty: three chiliad | Cholesterol: 70 mg | Sodium: 489 mg | Potassium: 1603 mg | Fiber: eight 1000 | Carbohydrate: 7 g | Vitamin A: 5060 IU | Vitamin C: 35 mg | Calcium: 135 mg | Iron: ten mg
Source: https://anitalianinmykitchen.com/beef-stew-recipe/
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