Recipe of Any-night-of-the-week Fall Oven Stew

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fall oven stew. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Fall Oven Stew is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Fall Oven Stew is something that I’ve loved my whole life.

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

The ingredients needed to make Fall Oven Stew:

1. Make ready carrots
2. Prepare russett potatoes
3. Make ready parsnips
4. Make ready white onions
5. Make ready stalks celery
6. Take bottom round stew beef
7. Prepare garlic powder
8. Get onion powder
9. Take fresh ground pepper
10. Prepare fine ground sea salt
11. Prepare extra virgin olive oil
12. Get dry red wine
13. Get salted butter
14. Take All Purpose Flour
15. Make ready low sodium beef stock
16. Make ready bay leaf
17. Make ready sprigs fresh rosemary
18. Prepare garlic salt

Instructions 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 this up for this exceptional food fall oven stew recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!