Oven Beef Stew: The Ultimate Cozy Meal

Ingredients

• 3 Tbsp. oil
• 3 pounds stew meat
• 2 ½ Tbsp. Bolner’s Fiesta Brand Uncle Chris’s Gourmet Steak Seasoning
• ½ Tbsp. Bolner’s Fiesta Brand Garlic Powder
• 1 large onion, diced
• 4 ribs celery, diced
• 8 oz. cremini or white button mushrooms, cleaned & quartered
• ½ cup dry red wine
• 4 cups beef stock or broth
• 2 bay leaves
• 1 Tbsp. Bolner’s Fiesta Brand Parsley Flakes
• 1 ½ pounds baby yellow or red potatoes, halved
• 8 medium carrots, peeled and cut into ½” pieces
• ½ cup water
• 2 ½ Tbsp. cornstarch
• 1 cup frozen peas
• Salt & Pepper

Instructions

1. Preheat oven to 325°F. In a large bowl, add the stew meat and season with the steak seasoning and garlic powder. Toss to coat evenly.
2. Preheat a large oven-proof 7 qt Dutch oven over medium-high heat. Add oil and half of the stew meat. Brown on all sides, remove from the pot, and repeat with the other half of the stew meat.
3. Add the onions, mushrooms, and celery to the pot and sauté for 2-3 minutes, scraping up any bits left by the meat.
4. Return the meat to the pot and add the wine, beef stock, bay leaves, parsley, and pepper. Cover the Dutch oven with a lid, place in the oven, and cook at 325°F for 2 hours.
5. Carefully remove the pot from the oven and take off the lid. Add additional water or stock if the meat mixture looks dry. Add potatoes and carrots to the pot, stir to combine, and return to the oven for another 1 ½ hours.
6. Combine ½ cup water and the cornstarch, stirring well to combine. Remove the Dutch oven from the oven and immediately add the cornstarch mixture to the stew, stirring until thickened. If needed, bring the stew to a simmer on the stovetop to thicken further.
7. Add peas to the stew and stir gently. Taste and adjust salt and pepper as desired. Discard bay leaves before serving.
8. Serve in bowls, garnished with chopped parsley.