Oven beef stew recipe, the best comfort food for the cold weather ahead. Heart-warming, healthy, nutritious, this stew is one of those family favourite recipes you can never go wrong with.
- 450 g beef, cubed
- 1 large potato
- 2 carrots
- 2 celery stalks
- 2 red onions
- 2 tablespoon vegetable oil
- 1 ¾ cups beef stock
- 3 bay leaves
- 5 peppercorns
- 3 rosemary sprigs
- 1 teaspoon dried thyme
- salt to taste
- fresh parsley to garnish
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Heat up the oil in a pan and brown the beef on both sides for about 5 minutes.
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Peel and cut the vegetables in big chunks, then add them to the pan together with the beef stock (broth), peppercorns, bay leaves, thyme and rosemary.
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Stir for 2 minutes, then transfer everything to an oven-proof dish.
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Cover and cook in the oven for an hour and a half at 180 degrees Celsius (356 Fahrenheit) until the meat is tender. Different ovens bring different results, so you can cook it for a bit longer if the meat is not tender enough.
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Season with salt to taste and garnish with freshly-chopped parsley. Serve hot!
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.