Fall Oven Stew.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, fall oven stew. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Fall Oven Stew is one of the most well liked of current trending meals in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Fall Oven Stew is something which I've loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook fall oven stew using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Fall Oven Stew:
- {Make ready 1 1/2 lb of carrots.
- {Get 7 medium of russett potatoes.
- {Get 1 lb of parsnips.
- {Get 2 medium of white onions.
- {Make ready 3 of stalks celery.
- {Prepare 2 2/3 lb of bottom round stew beef.
- {Prepare 1 tbsp of garlic powder.
- {Make ready 1 tbsp of onion powder.
- {Prepare 1 tbsp of fresh ground pepper.
- {Prepare 1 tsp of fine ground sea salt.
- {Take 1/3 cup of extra virgin olive oil.
- {Prepare 1/2 cup of dry red wine.
- {Get 4 tbsp of salted butter.
- {Make ready 4 tbsp of All Purpose Flour.
- {Get 4 cup of low sodium beef stock.
- {Take 6 of bay leaf.
- {Make ready 2 of sprigs fresh rosemary.
- {Take 1/2 tsp of 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 this up for this exceptional food fall oven stew recipe. Thanks so much for reading. I'm sure you can make this at home. There is 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 family, colleague and friends. Thanks again for reading. Go on get cooking!