Oven Beef And Potato Stew
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
59
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour3 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Vegetable Oil1 cup
Red Wine1.25 cups
Water3 cup
Onion (chopped)2 stalks
Celery (coarsely chopped)1 tsp
Dried Basil1.5 cups
Beef Stock (or as needed)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat
3
Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat
4
Cook and stir beef until evenly browned, about 5 minutes
5
Transfer beef to a plate
6
Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot
7
Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil
8
Cover and transfer Dutch oven to preheated oven; bake for about 1 hour
9
Add beef stock to pot, if needed
10
Continue to bake until beef is very tender, about 1 hour more