Fall Oven Stew
Fall Oven Stew

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fall oven stew. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Fall Oven Stew is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Fall Oven Stew is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have fall oven stew using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Fall Oven Stew:
  1. Take 1 1/2 lb carrots
  2. Prepare 7 medium russett potatoes
  3. Get 1 lb parsnips
  4. Get 2 medium white onions
  5. Get 3 stalks celery
  6. Make ready 2 2/3 lb bottom round stew beef
  7. Prepare 1 tbsp garlic powder
  8. Get 1 tbsp onion powder
  9. Get 1 tbsp fresh ground pepper
  10. Prepare 1 tsp fine ground sea salt
  11. Get 1/3 cup extra virgin olive oil
  12. Make ready 1/2 cup dry red wine
  13. Prepare 4 tbsp salted butter
  14. Take 4 tbsp All Purpose Flour
  15. Get 4 cup low sodium beef stock
  16. Get 6 bay leaf
  17. Get 2 sprigs fresh rosemary
  18. Prepare 1/2 tsp garlic salt
Steps to make Fall Oven Stew:
  1. Preheat oven to 300°F. Arrange oven racks so the stew will sit in the middle of the oven
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs. Stir in the garlic salt.
  8. Serve with good crusty bread, I like a good roasted garlic or rosemary ciabatta. A sour dough loaf goes well too. - Enjoy!!!!!
  9. 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 special food fall oven stew recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!