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

Oven-Baked Hearty Beef and Mushroom Stew
This rich and comforting one-pot stew is ideal for chilly evenings. Slowly baked in the oven, the beef becomes melt-in-your-mouth tender, while mushrooms and aromatic herbs create a deep, savory broth that’s perfect for ladling over mashed potatoes or enjoying with crusty bread.

Ingredients:

Instructions:

1. Preheat Oven & Sear the Beef:
   Set your oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef cubes in batches, searing all sides. Transfer browned beef to a plate.
2. Cook the Vegetables:
   In the same pot, sauté the chopped onion and minced garlic until soft and fragrant. Add the mushrooms and carrots, cooking until the mushrooms are nicely browned.
3. Add Tomato Paste & Flour:
   Stir in the tomato paste and flour, cooking for about a minute to eliminate any raw flour taste.
4. Deglaze & Combine:
   Pour in the beef broth and optional red wine. Stir, scraping the bottom to release flavorful bits stuck to the pot.
5. Add Beef & Bake:
   Return the browned beef to the pot. Add thyme, rosemary, salt, and pepper. Bring the stew to a gentle simmer, cover with a lid, and transfer to the oven.
6. Slow Cook:
   Bake for 2 to 2½ hours, or until the beef is fork-tender and the flavors are beautifully developed.
7. Serve & Enjoy:
   Carefully remove the pot from the oven. Give the stew a final stir and taste for seasoning. Serve hot, ideally over mashed potatoes or alongside a warm, crusty loaf.