Beef Stew in Oven Slow Cooked Covered or Not Covered

Rachel's Favorite Comforting Beef Stew 🥕🥔

Beef stew just feels right on a day like today, doesn't it?!

It's getting cooler outside, and I'm feeling like cuddling up with a good book and a warm blanket while this stew cooks.

Of course, with 6 kids at home, that's probably NOT what I'll actually get to do…but it's a romantic thought.

Your house will smell divine while this stew finishes its cooking process on the stove, in the oven, Crockpot, or instant pot.

I've found that this stew only gets better the longer I let it cook.

So keep an eye on it, but no worries if you get sidetracked by something important (like that ponderous, and addictive book you're reading) because your stew will be ready, and totally DELICIOUS whenever you are!

Our Comforting Beef Stew comes together fast, then bakes in your oven, slow cooker, or instant pot while the delicious aroma fills your home.

So warm up those bellies tonight with a big bowl of our SUPER EASY, Comforting Beef Stew…in fact, you'd better double up this recipe, because they'll all be coming back for another bowl!

Actually – You may want to triple the recipe, so that you have extra for your lunches throughout the week.

Rachel's Tips:

If you do not have wine on hand, you may substitute the wine for additional bone broth.

The wine adds flavor and is used to deglaze your skillet.

All of the alcohol will cook out of your final meal, so no worries there.

Do not use "cooking wine" as most have a flavor much like rubbing alcohol…LOL.

For best flavor and results, use a decent to nicer bottle of dry wine that one would drink, because this will produce the very best flavor.

Makes 6-8 servings

Ingredients:

2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces
2 Tbsps olive oil or avocado oil, divided
4 Tbsps gluten-free flour, or Arrowroot powder
1 Tbsp smoked paprika
sea salt and freshly ground pepper to taste, about 1/2 teaspoon each
4 cups beef bone broth
3 large carrots, peeled and chopped
2 sweet onions, peeled and quartered
4 ribs of celery, chopped
3-5 fresh garlic cloves, chopped
3/4 cup dry red wine
2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1 lb. baby potatoes, halved or quartered
4 parsnips, peeled and chopped
4 Tbsps freshly chopped parsley leaves, to garnish

Instructions:

Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes.

Cut into 1-1/2-inch pieces.

Cut your beef into 1-1/2 inch cubes.

Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold.

Heat 1 Tablespoon of oil in a Dutch oven over medium-high heat. Add in beef cubes along with any excess flour and cook until nicely browned, about 5 to 7 minutes. Set browned beef aside on a plate.

Add the remaining tablespoon of oil into the same pan and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.

Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.

Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir.

Stovetop method:

Reduce heat to low, cover and let it simmer on your stovetop for 90 minutes, stirring occasionally.

Oven method:

You may choose to place your Dutch oven in the oven instead of the stovetop using the oven method:

Preheat your oven to 350°F.

Cover your pot with an oven-safe lid and cook for an hour or so until veggies and meat are super fork tender.

Crock-pot/Slow Cooker method:

After following above instructions to prepare & brown the meat, and sauté veggies, then add everything (all ingredients including scraped brown bits from saute pan) into your slow cooker, then give it all a good stir. I recommend cooking on LOW for 8-10 hours for best flavor.

Instant Pot method:

After following above instructions to cut and flour your meat and prepare vegetables then, add 1 Tablespoon of oil to the instant pot and turn on the saute function. When the oil starts to sizzle add your prepared meat.

Cook the meat until browned on all sides.

Set browned beef aside on a plate.

Add the remaining tablespoon of oil into the pot and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.

Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.

Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir, and use a wooden spoon to scrape the brown bits from the bottom of the pan.

Close the lid and steam valve on your instant pot.

Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

To serve:

Transfer your stew into bowls, garnish with parsley and serve warm. Enjoy!

Store your stew in air-tight containers. You can refrigerate up to 3-4 days and freeze it for up to 3 months, just heat it through when ready to serve.

❤Rachel

Rachel's Favorite Comforting Beef Stew

Print this recipe

September 16, 2020

by Rachel Maser - CleanFoodCrush

Ingredients

2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces
2 Tbsps olive oil or avocado oil, divided
4 Tbsps gluten-free flour, or Arrowroot powder
1 Tbsp smoked paprika
sea salt and freshly ground pepper to taste, about 1/2 teaspoon each
4 cups beef bone broth
3 large carrots, peeled and chopped
2 sweet onions, peeled and quartered
4 ribs of celery, chopped
3-5 fresh garlic cloves, chopped
3/4 cup dry red wine
2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1 lb. baby potatoes, halved or quartered
4 parsnips, peeled and chopped
4 Tbsps freshly chopped parsley leaves, to garnish

Instructions

Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes.
Cut into 1-1/2-inch pieces.
Cut your beef into 1-1/2 inch cubes.
Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold.
Heat 1 Tablespoon of oil in a Dutch oven over medium-high heat. Add in beef cubes along with any excess flour and cook until nicely browned, about 5 to 7 minutes. Set browned beef aside on a plate.
Add the remaining tablespoon of oil into the same pan and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.
Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.
Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir.

Stovetop method:

Reduce heat to low, cover and let it simmer on your stovetop for 90 minutes, stirring occasionally.

Oven method:

You may choose to place your Dutch oven in the oven instead of the stovetop using the oven method:
Preheat your oven to 350°F.
Cover your pot with an oven-safe lid and cook for an hour or so until veggies and meat are super fork tender.

Crock-pot/Slow Cooker method:

After following above instructions to prepare & brown the meat, and sauté veggies, then add everything (all ingredients including scraped brown bits from saute pan) into your slow cooker, then give it all a good stir. I recommend cooking on LOW for 8-10 hours for best flavor.

Instant Pot method:

After following above instructions to cut and flour your meat and prepare vegetables then, add 1 Tablespoon of oil to the instant pot and turn on the saute function. When the oil starts to sizzle add your prepared meat.
Cook the meat until browned on all sides.
Set browned beef aside on a plate.
Add the remaining tablespoon of oil into the pot and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.
Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.
Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir, and use a wooden spoon to scrape the brown bits from the bottom of the pan.
Close the lid and steam valve on your instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

To serve:

Transfer your stew into bowls, garnish with parsley and serve warm. Enjoy!
Store your stew in air-tight containers. You can refrigerate up to 3-4 days and freeze it for up to 3 months, just heat it through when ready to serve.

Beef Stew in Oven Slow Cooked Covered or Not Covered

Rachel's Favorite Comforting Beef Stew 🥕🥔

Beef stew just feels right on a day like today, doesn't it?!

It's getting cooler outside, and I'm feeling like cuddling up with a good book and a warm blanket while this stew cooks.

Of course, with 6 kids at home, that's probably NOT what I'll actually get to do…but it's a romantic thought.

Your house will smell divine while this stew finishes its cooking process on the stove, in the oven, Crockpot, or instant pot.

I've found that this stew only gets better the longer I let it cook.

So keep an eye on it, but no worries if you get sidetracked by something important (like that ponderous, and addictive book you're reading) because your stew will be ready, and totally DELICIOUS whenever you are!

Our Comforting Beef Stew comes together fast, then bakes in your oven, slow cooker, or instant pot while the delicious aroma fills your home.

So warm up those bellies tonight with a big bowl of our SUPER EASY, Comforting Beef Stew…in fact, you'd better double up this recipe, because they'll all be coming back for another bowl!

Actually – You may want to triple the recipe, so that you have extra for your lunches throughout the week.

Rachel's Tips:

If you do not have wine on hand, you may substitute the wine for additional bone broth.

The wine adds flavor and is used to deglaze your skillet.

All of the alcohol will cook out of your final meal, so no worries there.

Do not use "cooking wine" as most have a flavor much like rubbing alcohol…LOL.

For best flavor and results, use a decent to nicer bottle of dry wine that one would drink, because this will produce the very best flavor.

Makes 6-8 servings

Ingredients:

Instructions:

Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes.

Cut into 1-1/2-inch pieces.

Cut your beef into 1-1/2 inch cubes.

Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold.

Heat 1 Tablespoon of oil in a Dutch oven over medium-high heat. Add in beef cubes along with any excess flour and cook until nicely browned, about 5 to 7 minutes. Set browned beef aside on a plate.

Add the remaining tablespoon of oil into the same pan and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.

Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.

Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir.

Stovetop method:

Reduce heat to low, cover and let it simmer on your stovetop for 90 minutes, stirring occasionally.

Oven method:

You may choose to place your Dutch oven in the oven instead of the stovetop using the oven method:

Preheat your oven to 350°F.

Cover your pot with an oven-safe lid and cook for an hour or so until veggies and meat are super fork tender.

Crock-pot/Slow Cooker method:

After following above instructions to prepare & brown the meat, and sauté veggies, then add everything (all ingredients including scraped brown bits from saute pan) into your slow cooker, then give it all a good stir. I recommend cooking on LOW for 8-10 hours for best flavor.

Instant Pot method:

After following above instructions to cut and flour your meat and prepare vegetables then, add 1 Tablespoon of oil to the instant pot and turn on the saute function. When the oil starts to sizzle add your prepared meat.

Cook the meat until browned on all sides.

Set browned beef aside on a plate.

Add the remaining tablespoon of oil into the pot and heat. Add in your onions, celery, carrots, and garlic then sauté until slightly golden, for about 3 minutes.

Stir in coconut aminos and wine, then simmer until liquid is slightly cooked off.

Place the beef back into your pot. Pour in broth and add potatoes and parsnips, then give it all a good stir, and use a wooden spoon to scrape the brown bits from the bottom of the pan.

Close the lid and steam valve on your instant pot.

Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

To serve:

Transfer your stew into bowls, garnish with parsley and serve warm. Enjoy!

Store your stew in air-tight containers. You can refrigerate up to 3-4 days and freeze it for up to 3 months, just heat it through when ready to serve.

❤Rachel

Rachel's Favorite Comforting Beef Stew

Ingredients

Instructions

Stovetop method:

Oven method:

Crock-pot/Slow Cooker method:

Instant Pot method:

To serve:

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