I know it seems kinda weird to put a stew in the oven, but you’ve gotta try it because it’s so freaking good! My husband even says this is his new favorite meal! If you don’t have the time to cook it in the oven, you could also cook it in a slow cooker for about 6-8 hours on low (just brown the meat first and then put all the ingredients in the slow cooker).
Oven Beef Stew
2 T butter, olive oil, or refined coconut oil
3-4 lbs CHUCK roast, cut into cubes and trimmed of fat (you could also use stew meat)
salt and pepper
yellow onion, thinly sliced
4 large carrots, peeled and sliced
4 celery ribs, sliced
2 russet potatoes, peeled and chopped
2-3 sprigs of thyme, leaves removed
about 4-6 cups chicken broth
Heat oven to 325ºF. Heat butter or oil in a dutch oven over medium high heat on the stove for a few minutes. Season meat with salt and pepper and brown in heated dutch oven on all sides, this will take about 5 minutes (you may have to do this in batches so it’s not overcrowded and will brown well).
Add the rest of ingredients to the dutch oven, cover, and bake in oven for 3 hours until meat is falling apart and veggies are soft. Taste before serving to see if you need to add any more salt and pepper. The End!