Oven-Baked Hearty Beef and Mushroom Stew

 

Oven-Baked Hearty Beef and Mushroom Stew

Ingredients

Beef chuck – 2 pounds, cut into 1-inch cubes

Olive oil – 2 tablespoons

Onion – 1 large, chopped

Garlic – 3 cloves, minced

Mushrooms – 2 cups, sliced

Carrots – 3 medium, sliced

Tomato paste – 2 tablespoons

All-purpose flour – 2 tablespoons

Beef broth – 1 cup

Red wine (optional) – 1 cup

Dried thyme – 1 teaspoon

Dried rosemary – 1 teaspoon

Salt and black pepper – to taste

Instructions

Preheat the oven & brown the beef:

Preheat your oven to 325°F (165°C). Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the beef cubes in small batches, searing them on all sides until browned. Transfer the beef to a plate and set aside.

Sauté the vegetables:

In the same pot, add the chopped onion and minced garlic. Cook for 2–3 minutes until fragrant and softened. Stir in the mushrooms and carrots, cooking until the mushrooms are golden brown.

Incorporate flour & liquids:

Mix in the tomato paste and flour, stirring for about 1 minute to coat the vegetables. Slowly pour in the beef broth and red wine (if using), scraping up the browned bits from the bottom of the pot to build flavor.

Simmer and bake:

Return the browned beef and any juices to the pot. Add thyme, rosemary, salt, and pepper. Bring everything to a gentle simmer, then cover with a lid and transfer to the preheated oven. Bake for 2–2½ hours, until the beef is fork-tender and the flavors have melded together.

Finish and serve:

Remove from the oven, give the stew a good stir, and adjust seasoning to taste. Serve hot with creamy mashed potatoes or alongside crusty bread for dipping.