Roaster Pan Beef Stew with Vegetables and Red Wine
A hearty comfort food one-skillet meal.
- 1 bag (16 ounces) cut and peeled baby carrots larger carrots cut in half
- 7 stalks celery cut in about 1-1/2 inch size pieces
- 1 pound fresh green beans (stems cut off; each green bean cut into 3 or 4 piece or one 14.5 ounce can of green beans (liquid drained out)
- 1 medium size whole onion peeled and cut in about 1-1/2 inch size pieces
- 2 large cloves garlic peeled and diced
- 1 jalapeno stem and seeds removed, cut in thin widthwise slices
- 1 can (14.5 ounces) can cut tomatoes
- 3 whole potatoes (red or russet) (skin-on) washed on cut into about 2 inch size pieces
- 1 carton (32 ounces) beef broth
- 1 cup red wine Cabernet, Merlot, Pinot Noir, or Zinfandel
- 2 tablespoons olive oil
- 1-1/2 pounds beef stew meat
- 2 teaspoons dried oregano
- 2 teaspoons ground pepper
- 2 teaspoons dried parsley
- 4 bay leaves
- 1 teaspoon salt or salt to taste
- 4 teaspoons grated parmesan for garnish
Preheat the oven to 375 degrees F.
To a large roaster pan, add the tomatoes, carrots, celery, onions, potatoes, green beans, garlic, jalapeno, beef stock, wine, dried oregano, pepper, dried parsley, bay leaves and salt. Stir together. Set aside to marinate while browning the beef.
Browning the Beef Stew Meat - Heat a skillet on medium heat and add olive oil. Add the beef and a few dashes of pepper. Stir.
Cook the beef just long enough so that it browns a bit on each side.
To the roaster pan, add the beef (including the olive oil and meat juices that may still be in the skillet).
Cover the roaster pan with a lid and bake in a preheated oven until the meat is fork tender (about 2 hours).
If more liquid is preferred in the stew, stir in a little water.
To serving bowls, add the warm stew and top with grated Parmesan cheese.