A Simple Recipe For Beef Stew In The Oven With Carrots and Prunes
This recipe for roasted Beef Stew in the oven is made with tender chuck roast, carrots, & California prunes, for a delicious unique flavor.
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Cooking tools:
- Oven
- Cast iron skillet
- Roasting dish
- Butcher's twine
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Spoon
- Fork
- Paper towel
- Kitchen towel
- Ladle
- Serving bowl
- Stove
Ingredients
- 3-4 lb. chuck roast
- 2 tablespoons olive oil
- 1 whole yellow onion (diced)
- 3 large cloves garlic (minced)
- 6 carrots (peeled and chopped into large pieces)
- 2 cups dry red wine (I used cabernet sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh sprigs thyme
- 3 fresh sprigs rosemary
- 2 bay leaves
- salt
- pepper
- 1 cup pitted prunes
- 1 cup mushrooms (quartered)
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