Fall Oven Stew
Fall Oven Stew

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fall oven stew. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Fall Oven Stew is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Fall Oven Stew is something that I have loved my entire life.

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

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

Season to taste with salt and pepper before serving. Peel and chop all of the vegetables, ready to cook. Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water.

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.

Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water. Add in the carrots and mushrooms, mixing with the spices and onions. Heat olive oil in a large stockpot or Dutch oven over medium heat. Full of sweet potatoes, apples, onion and pork tenderloin, this Autumn Harvest Pork Stew is an easy and healthy dinner for fall!

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