Oven Baked Hearty Beef and Mushroom Stew

🍲 Oven Baked Hearty Beef and Mushroom Stew

Ingredients:

2 ½ lbs beef chuck, cut into 1 ½-inch cubes

3 tbsp olive oil (divided)

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled & sliced

2 celery stalks, sliced

16 oz mushrooms, halved or sliced (button or cremini)

2 tbsp tomato paste

3 tbsp all-purpose flour

4 cups beef broth

1 cup red wine (optional, or use more broth)

2 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme (or 2–3 sprigs fresh)

1 tsp smoked paprika

2 potatoes, peeled & cubed (optional)

Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 325°F (165°C).

2. Brown the beef:

Pat beef cubes dry and season with salt & pepper.

Heat 2 tbsp olive oil in a large Dutch oven (or oven-safe pot).

Sear beef in batches until browned on all sides (don’t overcrowd the pot). Remove and set aside.

3. Sauté veggies:

In the same pot, add remaining 1 tbsp olive oil.

Cook onion, carrots, and celery for 5 minutes until softened.

Stir in mushrooms and garlic, cooking until mushrooms release their juices.

4. Build the flavor:

Stir in tomato paste and cook 1 minute.

Sprinkle flour over vegetables, stirring well to coat.

Slowly pour in wine (if using), scraping up browned bits from the bottom.

Add broth, Worcestershire sauce, thyme, paprika, and bay leaves.

5. Combine & bake:

Return beef to the pot.

Add potatoes (if using).

Bring to a simmer, then cover with lid.

Transfer pot to the oven and bake for 2 ½ to 3 hours, or until beef is fork-tender.

6. Finish & serve:

Discard bay leaves.

Taste and adjust seasoning with salt & pepper.

Garnish with fresh parsley.