This Beef Stew is crazy, melt-in-your-mouth good. quick prep, low and slow in the oven yields a mouth-watering meal where the beef stars equally with fresh root vegetables.
Prep Time15 minutesmins
Cook Time4 hourshrs
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Easy Beef Stew, Melt-In-Your-Mouth Beef Stew, The Best Beef Stew Recipe
Servings: 8
Equipment
Cast Iron Dutch Oven, or Heavy Pot with oven safe lid
Ingredients
2-3lbsChuck Roast
1Large Onion
2LargeCarrots
2-3Parsnips
18 ozWhole Fresh Mushrooms
1/2CupChopped Parsley
1/4CupAll Purpose Flour
4CupsChicken Stock
3TbspTomato Paste
3TbspOlive Oil
Salt and Pepperto taste
Instructions
Preheat Oven to 350F
Trim any large fat or silver-skin from the Chuck Roast, and cut into 1 inch cubes. Salt and pepper the beef and set aside.
Chop Onion to a fine dice. Add 2 tablespoons of oil to a large dutch oven on medium high heat. Add Onion to pan and saute until translucent, stirring regularly.
Add Tomato Paste, and cook with the onions until browned. Add 1/4 cup of flour and stir until well combined.
Add Chicken Stock a half cup at a time, stirring well to combine to prevent lumps from forming. Continue adding until all the stock has been incorporated and continue stirring. Turn heat up to high and stir until comes to a boil and sauce begins to thicken.
Add cubed Chuck Roast to the pan, and set on the middle rack in a preheated 350F oven uncovered to allow for browning of the beef. Cook for 2 and a half to 3 hours. Check liquid level regularly, and add additional water if needed.
While beef is cooking in the oven, clean and chop remaining vegetables into similarly sized 1 inch pieces to ensure even cooking. Remove the pot from the oven and add the vegetables, stirring to combine. Cover and return to the oven for the remaining 1 to 1-1/2 hours until vegetables are tender when pierced with a knife.
Remove from oven. Adjust seasoning to taste. Add chopped parsley to finish, and serve.