Easy Oven Stew
Source of Recipe
List of Ingredients
2 tbsp. extra-virgin olive oil
2 lbs. stew meat
1 tsp. Italian seasoning
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. paprika
2 1/2 cups hot beef broth/stock
4 tbsp. Worcestershire Sauce
1 lrg. onion, sliced
4 carrots, sliced into thick rounds, or 16 oz. bag baby carrots
1 cups celery, sliced thick, or 2 stalks
2-3 lrg. potatoes, cut in chunks, or red potatoes halved
1 can (8 oz.) tomato sauce
2 tbsp. cornstarch, *(Instant Pot only)
2 tbsp. cold water, *(Instant Pot only)
2 tbsp. flour to coat meat, (Oven recipe only)
Add olive oil to pot and turn set to "Saute'.
When hot, add meat and season with salt, pepper and Italian seasoning.
Brown meat on all sides.
Add broth and use wooden spoon to de-glaze.
Add Worcestershire sauce, onion, carrots, celery, potatoes and tomato sauce.
Close lid and seal valve.
Cook on 'Manual' for 35 minutes, then allow pressure to release naturally for 10 minutes before quick releasing.
*If you want a thicker stew make a paste by mixing 4 tbsp. cornstarch and 4 tbsp. cold water and stir into stew.
Turn to 'Saute' and bring to a boil to thickened.
- ½ C red or white wine - add ½ hr. before done.
- fresh or canned mushrooms
- Any other vegetable
Combine flour, salt, pepper and paprika.
Roll beef in seasoned flour.
Toss with oil in 3 qt. casserole dish.
Bake uncovered at 400 for 30 mins.
Reduce heat to 350.
Add vegetables and toss with meat.
Add water, Italian seasoning, tomato sauce and mix well.
Bake covered at 350 for 1 ¾ hrs. or until cooked to taste.