Oven Baked Beef Stew

Last Friday, I’m in the kitchen getting dinner ready, and The Neighbor Husband comes in and asks what’s on the menu. “Stew. You like?” “No, not really.” Alrighty then. Luckily he is the adventurous sort, vowing to try it first and two full bowls later, I think it’s safe to say that while he may not embrace ALL stew, this one got two thumbs up. Phew!

I first found this recipe some three years ago on the Cooking Light Bulletin Board, and have tweaked it a bit along the way, adding and subtracting until it was just right. I love its simplicity. After quickly browning the meat and chopping the vegetables, the oven does the rest of the work for you, sending a delicious scent wafting through the house in no time. In my opinion, the red wine totally makes it, giving the end result a little something special, and that extra flavor level that you won’t find in other stews. Oh so tender meat and perfectly cooked vegetables, it’s stew done right. Serve with warm, golden biscuits and you have Fall flavors in a bowl. Enjoy!

Oven Baked Beef Stew

1 tablespoon extra virgin oil
2 lbs. stew meat, cut in 1-1/2″ cubes
1/3 cup flour plus 1 tablespoon, or 1/4 cup cornstarch
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons marjoram
12 oz. can diced tomatoes, undrained
15 oz. beef broth (a can and a half)
1/2 cup dry red wine
2 cups cubed potatoes (don’t peel, lest you miss out on extra vitamins!)
4 medium carrots, sliced
3 small onions, quartered
1/4 teaspoon ground black pepper

Preheat oven to 325F. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

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