Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, fall oven stew. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fall Oven Stew is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Fall Oven Stew is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have fall oven stew using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Fall Oven Stew:
- Prepare 1 1/2 lb carrots
- Take 7 medium russett potatoes
- Make ready 1 lb parsnips
- Get 2 medium white onions
- Get 3 stalks celery
- Make ready 2 2/3 lb bottom round stew beef
- Make ready 1 tbsp garlic powder
- Make ready 1 tbsp onion powder
- Get 1 tbsp fresh ground pepper
- Make ready 1 tsp fine ground sea salt
- Take 1/3 cup extra virgin olive oil
- Make ready 1/2 cup dry red wine
- Take 4 tbsp salted butter
- Make ready 4 tbsp All Purpose Flour
- Get 4 cup low sodium beef stock
- Make ready 6 bay leaf
- Take 2 sprigs fresh rosemary
- Take 1/2 tsp garlic salt
Steps to make Fall Oven Stew:
- Preheat oven to 300°F. Arrange oven racks so the stew will sit in the middle of the oven
- peel potatoes, carrots and parsnips and cut into 1 in pieces. Chop celery and onion into 1/2 in pieces. Put all veggies into 12 quart roasting pan, preferably one with a good fitting lid. (I use my enamel coated roasting pan with the lid, got it at k-mart not too expensive and it cleans up really well). Cover veggies with cold water just enough so they are all under the water, this will prevent browning while you are prepping the rest of the stew.
- Cube the stew beef into 1 1/2 -2 inch pieces. season with the sea salt, fresh ground pepper, garlic and onion powder. mix until evenly coated
- heat some of the EVOO in a large heavy bottomed skillet on med-high heat. Brown beef cubes in small batches, adding oil as needed. Set aside on a plate that will catch the juices.
- Reduce the heat on the skillet to medium, deglaze the pan with the red wine, scraping the bits off the bottom of the pan with a metal whisk. Add the butter and flour, whisk until it forms a rue, allow to cook for 2-3 min, whisking often. Add beef stock a little at a time, whisking contstantly to remove any lumps. Allow to cook in the skillet until it thickens into a gravy, add salt and pepper to taste.
- Add gravy to the roasting pan with the veggies and water and mix gently. Add beef and all the juices that have run into the plate to the roasting pan. Stir to mix, add bay leaves and rosemary sprigs, cover with the lid or loosely with aluminum foil. Place in oven for 2 1/2 -3 hours or until carrots and potatoes are cooked through. Stir occasionally throught cooking.
- Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs. Stir in the garlic salt.
- Serve with good crusty bread, I like a good roasted garlic or rosemary ciabatta. A sour dough loaf goes well too. - Enjoy!!!!!
- Extras: - -if you want a thicker, richer broth double the butter and flour you use to make the rue and cook rue slightly longer - -you can use different veggies such as winter squash, turnip, sweet potatoes, etc. just keep in mind that the different veggies will add their own unique twist in the overal flavor of your stew.
So that’s going to wrap it up with this exceptional food fall oven stew recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
