This dish was a staple on Nana’s dinner table, and her ‘hidden’ ingredient remained a mystery to everyone.

This Oven-Baked Hearty Beef and Mushroom Stew is the ultimate one-pot meal, perfect for a cozy dinner. The slow cooking process in the oven transforms tough cuts of beef into incredibly tender, fall-apart pieces, while the savory mushrooms and rich broth create a deeply flavorful and comforting stew.

Oven-Baked Hearty Beef and Mushroom Stew

Ingredients:

How To Make Oven-Baked Hearty Beef and Mushroom Stew:

1. Preheat Oven & Brown Beef: Preheat your oven to 325°F (165°C). Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set it aside.
2. Sauté Vegetables: In the same pot, add the onion and garlic. Sauté until the onion is translucent. Add the mushrooms and carrots, and cook until the mushrooms are browned.
3. Add Flour & Liquids: Stir in the tomato paste and flour, cooking for another minute. Pour in the beef broth and red wine (if using), making sure to scrape up any browned bits from the bottom of the pot.
4. Simmer & Bake: Return the beef to the pot and add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender.
5. Serve: Remove the pot from the oven, give it a good stir, and adjust the seasoning if necessary before serving.

This stew is fantastic served over mashed potatoes or with a side of crusty bread for dipping.