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Fall Oven Stew
Fall Oven Stew

Before you jump to Fall Oven Stew recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been conditioned to believe that comfort foods are terrible and should be avoided. However, if your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that, when you eat them, can better your mood. When you are feeling a little down and need an emotional pick-me-up, try some of these.

Make a few trail mix of nuts or seeds. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because these nuts are loaded with magnesium, which helps to boost your production of serotonin. Serotonin is the “feel good” chemical that tells your brain how you feel at all times. The more serotonin in your brain, the more pleasant you’ll feel. Nuts, on top of improving your mood, can be a super source of protein.

You can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to fall oven stew recipe. To make fall oven stew you only need 18 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Fall Oven Stew:
  1. Get carrots
  2. Use russett potatoes
  3. Use parsnips
  4. Use white onions
  5. Take stalks celery
  6. You need bottom round stew beef
  7. Provide garlic powder
  8. You need onion powder
  9. You need fresh ground pepper
  10. Use fine ground sea salt
  11. Get extra virgin olive oil
  12. Use dry red wine
  13. Take salted butter
  14. You need All Purpose Flour
  15. Provide low sodium beef stock
  16. Prepare bay leaf
  17. Use sprigs fresh rosemary
  18. You need garlic salt
Steps to make Fall Oven Stew:
  1. Preheat oven to 300°F. Arrange oven racks so the stew will sit in the middle of the oven
  2. peel potatoes, carrots and parsnips and cut into 1 in pieces. Chop celery and onion into 1/2 in pieces. Put all veggies into 12 quart roasting pan, preferably one with a good fitting lid. (I use my enamel coated roasting pan with the lid, got it at k-mart not too expensive and it cleans up really well). Cover veggies with cold water just enough so they are all under the water, this will prevent browning while you are prepping the rest of the stew.
  3. Cube the stew beef into 1 1/2 -2 inch pieces. season with the sea salt, fresh ground pepper, garlic and onion powder. mix until evenly coated
  4. heat some of the EVOO in a large heavy bottomed skillet on med-high heat. Brown beef cubes in small batches, adding oil as needed. Set aside on a plate that will catch the juices.
  5. Reduce the heat on the skillet to medium, deglaze the pan with the red wine, scraping the bits off the bottom of the pan with a metal whisk. Add the butter and flour, whisk until it forms a rue, allow to cook for 2-3 min, whisking often. Add beef stock a little at a time, whisking contstantly to remove any lumps. Allow to cook in the skillet until it thickens into a gravy, add salt and pepper to taste.
  6. Add gravy to the roasting pan with the veggies and water and mix gently. Add beef and all the juices that have run into the plate to the roasting pan. Stir to mix, add bay leaves and rosemary sprigs, cover with the lid or loosely with aluminum foil. Place in oven for 2 1/2 -3 hours or until carrots and potatoes are cooked through. Stir occasionally throught cooking.
  7. Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs. Stir in the garlic salt.
  8. Serve with good crusty bread, I like a good roasted garlic or rosemary ciabatta. A sour dough loaf goes well too. - Enjoy!!!!!
  9. Extras: - -if you want a thicker, richer broth double the butter and flour you use to make the rue and cook rue slightly longer - -you can use different veggies such as winter squash, turnip, sweet potatoes, etc. just keep in mind that the different veggies will add their own unique twist in the overal flavor of your stew.

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