Oven Slow-Cooked Classic Beef Stew
Warm oven-cooked beef stew with tender chunks of beef and fresh vegetables—perfect for a comforting meal. Serves 6-8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
Cooking tools:
- Dutch oven
- Stove
- Oven
- Mixing bowl
- Stockpot
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Peeler
- Airtight container
- Refrigerator
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 3 pounds beef chuck, cut into 1½-inch cubes
- Salt
- 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
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