No Peek Baked Stew
Discover the ultimate comfort food with this "No Peek Baked Stew," a hearty, oven-braised dish bursting with tender stew beef, golden potatoes, and a medley of rustic vegetables. This one-pot wonder combines rich flavors of beef broth, tomato paste, and a blend of herbs like thyme and rosemary, creating a savory, slow-cooked meal without the need for constant attention. The secret? A "no peek" technique that locks in moisture and flavor as it bakes gently in the oven for three hours. Perfect for cozy dinners, this dish pairs beautifully with crusty bread or fluffy rice for a soul-warming, home-cooked experience. Easy to prepare and irresistibly delicious, this recipe will become a family favorite for chilly nights.
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Recipe Information
Ingredients
- 2 pounds stew beef, cut into 1-inch pieces
- 4 medium golden potatoes, cubed
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (160°C).
In a large mixing bowl, toss the stew beef with 3 tablespoons of all-purpose flour until evenly coated.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy pot over medium heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for 3-5 minutes until the vegetables start to soften.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the cubed potatoes, seared beef, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper to the pot. Mix well to combine.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Cover the Dutch oven with a tight-fitting lid. Place it in the preheated oven and bake for 3 hours. Do not remove the lid or peek during this time to maintain moisture and flavor.
Remove the pot from the oven after 3 hours, carefully uncover, and give the stew a good stir.
Serve the stew hot with crusty bread or over rice for a comforting meal.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 33.2 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7556 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
