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When it comes to comfort food that’s “set-it and forget-it,” there’s nothing quite like a hearty beef stew. It’s also ideal for using up a crisper drawer full of odds and ends: carrots, onions, mushrooms, potatoes, turnips, and greens would all be at home in this versatile dish.
Makes 6 servings
Active Time: 20 minutes
Total Time: About 5 hours
What You Get
Beef stew meatWhat You’ll Need
Salt
Step 1: Preheat oven to 250°F. In a large, oven-safe pot with a lid, place the stew meat along with 5 peeled garlic cloves, about a cup of beef broth, and a generous sprinkling of salt—about two tablespoons. Cover the pot and bake for about 2 hours, until the meat is tender (soft, but not falling-apart yet).
Step 2: Roughly chop onions, potatoes and carrots into 1-2” chunks. Halve any large mushrooms, then add all veggies to the stew pot along with another cup of stock. Cover, and return to the oven. Turn the heat up to 350°F. Cook for about another two hours, until the meat is falling-apart tender and the veggies are tender and can be pierced easily with a fork.
Step 3: Dish up, sprinkling roughly chopped parsley on each bowl, and enjoy!