OVEN BAKED BEEF STEW

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Oven Baked Beef Stew image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 13

4 lb beef sirloin tip, cubed
2 c dry red wine
1/2 lb bacon, cut into 1/2" and diced
2 Tbsp olive oil
2 large chopped onions
2 carrots, sliced
1/4 c butter
1/4 c flour
4 c chicken broth
2 large garlic cloves, very thinly sliced
2 tsp tomato paste
1.5 tsp salt to taste
1/2 tsp pepper to taste

Steps:

  • 1. Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an \"off\" taste).
  • 2. Cover and refrigerate for 3 hours to marinate.
  • 3. Reserving the marinade, drain the beef and dry on paper towels.
  • 4. Simmer the bacon for 10 minutes in enough water to cover.
  • 5. Drain and pat dry (this rids the bacon of smokiness and some fat).
  • 6. In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
  • 7. Drain on paper towels.
  • 8. Pour off all but 2 tablespoons of the drippings.
  • 9. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
  • 10. With a slotted spoon, remove each batch to a bowl.
  • 11. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
  • 12. Remove with a slotted spoon to the bowl of meat.
  • 13. Heat 3 cups of broth in a saucepan.
  • 14. Pour out any drippings that remain in the dutch oven.
  • 15. Melt the butter over medium heat in the dutch oven, then stir in the flour.
  • 16. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
  • 17. When the paste is a dark golden brown, stir in the broth.
  • 18. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
  • 19. Add the sauteed vegetables and meat and stir in the reserved wine marinade.
  • 20. Quickly bring to a boil.
  • 21. Cover and bake in a preheated 325 oven for about 2 hours.
  • 22. If the sauce gets too thick, thin it with the extra cup of broth.
  • 23. TO SERVE AFTER FREEZING: Thaw according to recommendations.
  • 24. Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
  • 25. You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).

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