A hearty and flavorful beef stew cooked in the oven for a tender and delicious meal.
Preheat your oven to 180°C (fan-forced) or 200°C (conventional).
Ensure your oven is fully preheated before placing the dish inside for even cooking.
In a casserole dish, whisk together the soy sauce, Worcestershire sauce, flour, salt, pepper, bay leaves, and thyme.
Use a whisk to ensure the flour is evenly incorporated into the liquid.
Place the casserole dish over medium heat and cook briefly until the flour dissolves.
Stir continuously to prevent lumps from forming.
Add the beef cubes, garlic, carrots, onions, potatoes, celery, red wine, and beef stock to the dish.
Cut the vegetables into uniform sizes for even cooking.
Stir everything together, cover the dish, and place it in the oven.
Check the stew halfway through cooking and give it a gentle stir.
Taste the sauce and adjust the seasoning if needed.
Let the stew cool slightly before tasting to avoid burning your tongue.
Serve the stew hot, garnished with chopped parsley.
Serve with crusty bread or over mashed potatoes for a complete meal.
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