DinnerMain Course

Oven-Braised Beef Stew

Name: Oven-Braised Beef Stew
Prep time: 25 min
Cook time: 3 h 40 min
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: american
Ingredients: 900 g beef stew meat cut into 1-inch cubes; 2 tbsp vegetable oil; 1 pcs yellow onion chopped; 2 pcs celery chopped; 480 g carrot peeled and cut into 1/2-inch pieces; 680 g potato peeled and cubed; 340 g green bean trimmed; 1 pcs green bell pepper chopped; 3 clove garlic minced; 450 g canned whole peeled tomato undrained; 227 g canned water chestnut drained; 1 tbsp granulated sugar; 3 tbsp tapioca starch; 1 pcs bay leaf; 0.5 tsp salt; 0.25 tsp black pepper; 120 ml water

A classic, comforting beef stew slow-cooked in the oven until the meat is perfectly tender. A medley of hearty vegetables comes together in a rich, savory tomato-based sauce, lightly sweetened and thickened with tapioca.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 645 kcal

Gluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef stew meat, cut into 1-inch cubes
2 tbspvegetable oil
1 pcsyellow onion, chopped
2 pcscelery, chopped
480 gcarrot, peeled and cut into 1/2-inch pieces
680 gpotato, peeled and cubed
340 ggreen bean, trimmed
1 pcsgreen bell pepper, chopped
3 clovegarlic, minced
450 gcanned whole peeled tomato, undrained
227 gcanned water chestnut, drained
1 tbspgranulated sugar
3 tbsptapioca starch
1 pcsbay leaf
0.5 tspsalt
0.25 tspblack pepper
120 mlwater

Equipment

dutch oven · wooden spoon · cutting board · knife

The method

Step by step

1
Preheat your oven to 150°C (300°F).
About 10 min
2
Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
About 2 min
Cook’s note: Dry meat browns better, creating more flavor.
3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.
About 3 min
4
Working in batches to avoid crowding the pan, add the beef and sear until browned on all sides.
About 10 min
Cook’s note: Don't move the meat too often to allow a deep brown crust to form.
5
Return all the beef to the pot, pour in the water, and scrape the bottom with a spoon to release any flavorful browned bits.
About 1 min
6
Add the chopped onion, celery, carrots, potatoes, green beans, green bell pepper, minced garlic, canned tomatoes, drained water chestnuts, sugar, tapioca starch, and the bay leaf to the pot.
About 5 min
7
Stir everything together until all ingredients are well combined.
About 1 min
8
Cover the pot with a tight-fitting lid and place it in the preheated oven.
About 1 min
9
Bake for 3.5 hours, or until the beef is exceptionally tender and the sauce has thickened.
About 3 hr 30 min
Cook’s note: The long, slow cooking time is key to tender meat and deep flavor.
10
Carefully remove the pot from the oven and let it rest, covered, for at least 10 minutes.
About 10 min
Cook’s note: Resting allows the flavors to meld and the meat to reabsorb some juices.
11
Find and discard the bay leaf before serving the stew.
About 1 min

Per serving

Nutrition

57%Score

Calories: 645.2kcal
Protein: 39.1g
Carbs: 52.2g
Fat: 32.3g
Fibre: 9.5g
Sugar: 15.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over medium-low heat or in the microwave until hot.