Oven-Baked Hearty Beef and Mushroom Stew

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Oven-Baked Hearty Beef and Mushroom Stew

History & Background

Beef stew has been around for centuries, loved in many cultures from French boeuf bourguignon to Irish beef and Guinness stew. The oven-baked version gives the dish a deeper, more concentrated flavor compared to stovetop cooking, as the gentle, even heat allows the beef to tenderize slowly while the vegetables and mushrooms soak up all the juices.

Ingredients (Serves 6–8)

  • 2 ½ lbs (1.1 kg) beef chuck or stewing beef, cut into 2-inch cubes
  • 3 tbsp olive oil (or butter for extra richness)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into thick rounds
  • 2 celery stalks, sliced
  • 3 medium potatoes, peeled and cut into chunks
  • 1 lb (450 g) mushrooms, halved (use cremini, baby bella, or button)
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour (for thickening)
  • 4 cups beef broth (low sodium preferred)
  • 1 cup red wine (optional, for depth of flavor)
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme (or 2 sprigs fresh)
  • 1 tsp dried rosemary (or 1 sprig fresh)
  • Salt & freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the Oven

  • Set your oven to 325°F (160°C).

Step 2: Brown the Beef

  • In a large Dutch oven or oven-safe heavy pot, heat 2 tbsp olive oil over medium-high heat.
  • Pat the beef dry with paper towels (this helps browning).
  • Brown the beef in batches (do not overcrowd), about 4–5 minutes per batch.
  • Remove and set aside.

Step 3: Sauté the Vegetables

  • Add remaining 1 tbsp oil to the pot.
  • Cook onion, carrots, and celery until softened (5 minutes).
  • Stir in garlic and cook for another 1 minute.
  • Add mushrooms and cook until they release their juices.

Step 4: Build the Base

  • Stir in tomato paste and cook for 1–2 minutes.
  • Sprinkle in flour, stirring well to coat the vegetables. This will thicken the stew.

Step 5: Add Liquids & Seasonings

  • Slowly pour in red wine, scraping the bottom to release browned bits. Let simmer for 2 minutes.
  • Add beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper.

Step 6: Return Beef & Add Potatoes

  • Put browned beef back into the pot along with the potatoes. Stir well.

Step 7: Bake Low & Slow

  • Cover with a tight-fitting lid.
  • Transfer to the preheated oven.
  • Bake for 2 ½ to 3 hours, until beef is fork-tender.

Step 8: Finish & Serve

  • Remove from oven. Discard bay leaves.
  • Taste and adjust seasoning.
  • Garnish with fresh parsley.

Serving Suggestions

  • Serve with crusty bread, buttered noodles, or fluffy rice.
  • Pairs beautifully with a glass of red wine or a dark ale.

Benefits

  • Nutritious & Filling: High in protein and packed with fiber from vegetables.
  • Great for Meal Prep: Tastes even better the next day as flavors deepen.
  • Versatile: Can be adapted with seasonal veggies like parsnips, turnips, or pearl onions.
  • Comfort Food: The slow-cooked beef melts in your mouth, creating a heartwarming dish.

Variations

  • Irish Style: Replace wine with Guinness stout.
  • Gluten-Free: Use cornstarch instead of flour.
  • Low-Carb: Swap potatoes for rutabaga or cauliflower.
  • Mediterranean Twist: Add olives, sun-dried tomatoes, and a splash of balsamic.

Conclusion

This Oven-Baked Hearty Beef and Mushroom Stew is the ultimate one-pot comfort dish—rich, nourishing, and deeply flavorful. Perfect for gatherings, meal prep, or simply cozying up on a cold night, this stew guarantees full bellies and happy smiles.

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