Are you baking your stew Champ?

Well how'd it turn out Champ? How long did you have to cook it to get the meat to the tenderness you desired?

Please do try that Red Wine Stew I promise you will not be disappointed. And cook it on top of the stove at a low heat, no need to get the kitchen all heated up by running the oven to cook it;)

The beef stew is delicious. The meat is tender and the vegetables are not mushy. I cooked it in the oven, it took about 7 hrs. at 300 degrees. It was worth it! I sort of rushed the prep on this stew because of the marinade. I had the beef marinating for too long. I didn't do the usual searing that I would have done. The one thing I would change for next time is I would add more onions. I will post my recipe later for you guys to critique. I have to get ready for a wedding right now. Talk to you later.

Beef Stew

2 lbs. stew meat (marinated in soy sauce overnight)(I would use more next time)
5 red potatoes
2 carrots (I would use more next time)
2 onions (I would use more next time)
3 stalks celery
2 bay leaves
32 oz. beef stock
8 oz. mushrooms
Peas (I use frozen peas and put in what looks right)
½ cup red wine
2 tbsp flour
Kosher salt
Fresh ground pepper
2 tbsp Italian herb seasoning grinder (This has rosemary, red pepper, etc.)

Champ. I do brown my beef that I have marinated in the soy sauce. The caramelization adds more depth to the flavor. I also marinate my steaks this way in Food Saver bags.