Oven Braised Beef Stew

Oven Braised Beef Stew


  • 3 TBS olive oil
  • 2 onions, peeled and chopped
  • 2 cloves of garlic, peeled and minced
  • 1 leek, trimmed, washed and sliced
  • 1 stick celery, trimmed and chopped
  • 2 large carrots, peeled, sliced in half and then cut into half moon chunks
  • 2 parsnips, peeled, quartered and sliced into 2 inch long bits
  • 1/4 of a small swede, peeled and cut into 1/2 inch cubes (rutabaga)
  • 6 medium potatoes, peeled and cut into quarters
  • 2 1/2 pounds good quality beef stew meat, cut into cubes
  • 2 TBS plain flour
  • 2 pints  beef stock (5 cups, or to cover)
  • 1 TBS Balsamic Vinegar
  • 1 TBS Worcestershire Sauce
  • 2 TBS tomato ketchup
  • 1 bay leaf, broken
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • salt and black pepper to taste
  • 1 TBS chopped fresh flat leaf parsley to garnish at the end


  1. Preheat the oven to 180*C/350*F/ gas mark 4.
  2. Heat 1 TBS of the oil in a large  flame proof casserole.  Add the beef cubes, working in batches.  Try not to overcrowd the pan.  Brown well on all sides.  Scoop out to a bowl and continue to brown the meat until all is browned.  Add the onions and celery.  Cook, stirring until the onion has turned translucent.  Stir in the garlic and cook for about a minute and then  the herbs, seasoning and flour.  Stir to combine.  Cook for about a minute and then add the remaining vegetables and the stock.  Stir in the Worcestershire sauce, Ketchup and Balsamic vinegar.  Add the bay leaf and cover tightly.  Pop into the preheated oven and oven braise for 2 to 2 1/2 hours at which time the vegetables and meat should all be tender.  Remove and discard the bay leaf.  Spoon the stew into heated bowls to serve.  Crusty bread goes very well!

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