A comforting and flavorful beef and vegetable stew, baked to perfection in the oven.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
In a mixing bowl, combine the beef with garlic powder, black pepper, smoked paprika, and salt. Toss to coat evenly.
Let the beef sit for a few minutes to absorb the flavors.
Heat a skillet over medium-high heat and sear the beef until browned on all sides. Transfer to a baking dish.
Searing locks in the juices and enhances the flavor.
In the same skillet, sauté the onion, carrot, and celery until slightly softened. Add the tomato paste and cook for another minute.
Deglaze the skillet with a splash of broth to lift the browned bits.
Combine the sautéed vegetables with the beef in the baking dish. Add the potatoes, beef broth, Worcestershire sauce, thyme, and bay leaf.
Ensure the broth covers most of the ingredients for even cooking.
Cover the baking dish with foil and bake in the preheated oven for 2 hours, or until the beef is tender and the vegetables are cooked through.
Check halfway through and stir gently to ensure even cooking.
Remove from the oven, discard the bay leaf, and serve hot. Enjoy your hearty oven-baked beef and vegetable stew!
Garnish with fresh parsley for a pop of color and flavor.
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