5-hour-oven-beef-stew

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, combine the beef with the flour and toss to coat.
3. Heat the oil in a large oven-safe pot over medium-high heat. Add the beef and cook until browned on all sides, about 10 minutes.
4. Add the onion, garlic, celery, carrots, and potatoes and cook until the vegetables are softened, about 5 minutes.
5. Stir in the beef broth, tomatoes, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper. Bring to a boil.
6. Cover the pot tightly with a lid or aluminum foil and place in the preheated oven. Bake for 4 to 5 hours, stirring occasionally.
7. Remove from the oven and serve hot.

Interesting Facts

• Beef stew is a popular dish in many cultures around the world. It can be made with a variety of meats, vegetables, and liquids.
• Beef stew can be cooked on the stovetop or in the oven. Slow-cooking in the oven helps the beef and vegetables become tender and flavorful.
• Beef stew is a great way to use up leftover vegetables and meats. Just add them to the pot and simmer until everything is cooked through.