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Fabulous Oven Stew

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We love reinventing old recipes, and at our house we call this one 'Mom's fabulous oven stew' because not only is it fabulous, but it can go in either the slow cooker or the oven. It's practically the only stew recipe we make anymore."

List of Ingredients

â—¦ 1 pound stew meat, cubed
â—¦ â…“ cup butter
â—¦ 1 onion, chopped
â—¦ 2 stalks celery, halved lengthwise and diced
â—¦ 5 carrots, peeled and sliced on a bias
â—¦ ¾ cup diced baby Bella mushrooms
â—¦ â…“ cup all-purpose flour
â—¦ 1 ½ cups heavy cream
â—¦ ½ cup milk
â—¦ 2 potatoes, chopped but unpeeled
â—¦ 1 (8-ounce) can tomato sauce
â—¦ 1 package dry onion soup mix
â—¦ 2 teaspoons dry basil or 4 teaspoons chopped fresh
â—¦ 1 cup chicken or vegetable broth


Recipe

Add meat cubes to a large, oven-safe Dutch oven or stockpot over medium-high heat. Cook, stirring only occasionally for about 2 minutes, until the meat is browned on all sides. (There is no need to cook meat through completely.) Remove to a plate and place the pot back on the burner over medium heat.

Add the butter, and when it is almost completely melted, add the onion, celery, carrots, and mushrooms. Stir to combine. Cook 2 to 3 minutes, or until the onions begin to soften and become translucent.

Using a wooden spoon, stir in the flour and allow to cook for 30 seconds. Add the cream and milk and stir to combine. Allow mixture to cook 1 to 3 minutes, or until it begins to thicken.

Add the potatoes, tomato sauce, dry soup mix, basil, and broth.

Cover Dutch oven and place in 250-degree oven for eight hours.
Alternatively, transfer to slow cooker and cook on low 8 hours. Serve with rolls or bread on the side.

Serves 6