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August 2018

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OvenBaked Beef Stew Recipe

OvenBaked Beef Stew recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print OvenBaked Beef Stew recipe  PDF


4 lb Sirloin, cut in 1 2 cubes
2 c Pinot noir or other hearty
red wine 1/2 lb Thickly sliced bacon, cut in
1/2 pieces 2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
thin 1/4 c Butter
1/4 c All purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an off taste). Cover and refrigerate for 3 hours to marinate. Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the bacon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the drippings. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat. Heat 3 cups of broth in a saucepan. Pour out any drippings that remain in the Dutch oven. melt the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mi ture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325'F. oven about 2 hours. If the sauce gets too thick, thin it with the e tra cup of broth. TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in a covered casserole at 325'F. for about 20 minutes, or until bubbly. You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes). Serves 10. Per 1 cup serving: 454 calories, 46 grams protein, 9.5 grams carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated), 811 milligrams sodium.

OvenBaked Beef Stew recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
639 people have voted
Last Reviewed on 2018-08-14



Tuesday, Aug 14 2018 Download & Print OvenBaked Beef Stew recipe  PDF   Casserole recipes RSS   New

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