Oven Beef Stew - Just Dutch Oven Recipes

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Oven Beef Stew

2 pounds boneless beef -- cubed for stew
3 tablespoons flour
3 medium onions -- sliced 1/4" thick
6 carrots -- sliced 1/4" thick
4 medium potatoes -- sliced 1/3" thick
1 1/2 cups red wine
1 tablespoon Dijon mustard
1 tablespoon cornstarch
1 tablespoon cold water

Preheat oven to 350 degrees.

Toss beef with flour. Grease a large, deep pan or a Dutch oven. Layer pan with 1/3 onions, 1/3 carrots, followed by 1/3 potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and then the rest of the vegetables.

Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid. Bake 1 to 1 1/2 hours until tender. Thicken gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.

This recipe yields 6 to 8 servings.

Variations: Use lamb instead of beef. If you prefer lamb, use white wine and lemon juice instead of the mustard and add 2 teaspoons dried rosemary.