Slow-Cooked Oven

Beef Stew

Beef Stew

Serves 6


2 tablespoons vegetable oil
2 pounds beef stew meat, trimmed
3 carrots, chopped
2 medium onions, quartered
5 medium potatoes, quartered
2 ribs celery, sliced
2 large bay leaves
1 tablespoon sugar
5 tablespoons Olde Westport® Cattlemen's Choice Beef Sauce Blend
¼ teaspoon dried thyme
½ teaspoon coarse ground black pepper
1 (28 ounce) can petite dice tomatoes
1 cup high-quality red wine or Holland House® Red Cooking Wine


Preheat the oven to 275 degrees. Heat oil in a 6 quart Dutch oven (cast iron if you own one). Add cubed beef and cook until well browned on all sides. Add carrots, onion, potatoes, bay leaves, sugar, Olde Westport® Cattlemen's Choice Beef Sauce Blend, thyme, pepper, tomatoes and wine, stir until well blended. Cover and cook in oven until the beef is fork-tender (about 4 to 5 hours), stirring once or twice. Discard bay leaves, serve.