Oven Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Oven Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Oven Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 4 pounds Beef round steak, cut into 1-inch cubes
• 4 cups Carrots, sliced
• 2 cups Celery, sliced
• 4 medium Onions, sliced
• 2 cans Water chestnuts, sliced, drained -- (5 ounces each)
• 2 cans Mushrooms, sliced, drained -- (6 ounces each)
• 1/4 cup Gold Medal Flour
• 2 Tablespoons Gold Medal Flour
• 2 Tablespoons Sugar
• 2 Tablespoons Salt
• 2 cans Tomatoes (16 ounces each)
• 2 cups Burgundy *
• Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

meat, carrots, celery, onions, water chestnuts, and mushrooms

Step 2: Technique & Execution

Mix flour, sugar, and salt; stir into meat mixture(s)

Step 3: Technique & Execution

Stir in tomatoes and burgundy

Step 4: Technique & Execution

Cover; bake 4 hours or until meat is tender

Step 5: Technique & Execution

Makes 12 servings. *2 cups water plus 2 teaspoons instant beef bouillon can be substituted for the burgundy.