How To Slow Cook Beef Stew In The Oven

beef stew

Oven Slow-Cooked Classic Beef Stew

3 tablespoons vegetable oil
3 tablespoons flour
3 pounds beef chuck, cut into 1½-inch cubes
Salt and ground black pepper
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
1 cup full-bodied red wine
2 cups chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced ¼-inch thick
1 cup frozen peas (6 ounces), thawed
¼ cup minced fresh parsley

Heat oven to 200 degrees. Place meat chunks in a large bowl. Sprinkle with 11/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil in a large nonreactive soup kettle; add meat chunks to pan in 2 batches. Brown meat on all sides, about 5 minutes per batch, adding an additional tablespoon of oil if necessary. Add onion to the now empty pan; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine; scraping up any browned bits that may have stuck to the pan. Add chicken stock, bay leaves, thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer until meat is just tender, 2½ to 3 hours. (Can be cooled, covered, and refrigerated up to 3 days.)
Before serving, bring 1 inch water to boil in a steamer pot. Place carrots in a steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and peas to the fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings, and serve.

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About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you're on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP's official food expert, she is a chef contributor at Runner's World magazine. Pam is former Executive Editor of Cook's Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.