Nana frequently served this at dinner. Her 'hidden' ingredient was a mystery to everyone.

Oven-baked beef and mushroom stew is a comforting dish that brings together the rich flavors of tender beef and earthy mushrooms. This dish has its roots in classic European stews, where slow-cooking methods were used to tenderize tougher cuts of meat, making them melt-in-your-mouth delicious. The oven-baked method allows for a hands-off approach, letting the ingredients meld together beautifully. It's perfect for those chilly evenings when you want something hearty and satisfying. This stew is not only a nod to traditional cooking but also a versatile dish that can be adapted to suit various tastes.

This beef and mushroom stew pairs wonderfully with a side of creamy mashed potatoes or a slice of crusty bread to soak up the rich sauce. For a lighter option, consider serving it with a simple green salad dressed with a tangy vinaigrette. A glass of red wine, such as a Cabernet Sauvignon or Merlot, complements the deep flavors of the stew beautifully.

Servings: 6

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
3 carrots, peeled and sliced
2 tablespoons tomato paste
1 cup beef broth
1 cup red wine
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour

Preheat your oven to 325°F (165°C).

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

Season the beef cubes with salt and pepper, then brown them in batches in the pot. Remove and set aside.

In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent.

Add the sliced mushrooms and carrots, cooking until the mushrooms are browned.

Stir in the tomato paste and flour, cooking for another minute.

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot, add the thyme and rosemary, and bring to a simmer.

Cover the pot and transfer it to the preheated oven.

Bake for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.

Remove from the oven, taste, and adjust seasoning with salt and pepper as needed before serving.

For a different flavor profile, you can add a splash of balsamic vinegar or Worcestershire sauce for added depth. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew before serving. For a more vegetable-rich version, consider adding potatoes or parsnips. If you want to make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.