Delicious Oven Baked Beef Stew
Warm, hearty, and irresistibly flavorful, this Delicious Oven Baked Beef Stew is the ultimate comfort food for chilly nights. Tender chunks of beef chuck are coated in a lightly seasoned flour, seared to golden perfection, and slow-cooked in a rich tomato and red wine-based broth alongside vibrant vegetables like carrots, potatoes, and celery. Infused with aromatic thyme and bay leaves, this stew develops deep, complex flavors as it bakes gently in the oven for hours. Finished with a pop of sweet peas and a fresh parsley garnish, this one-pot dinner is as easy as it is satisfying. Perfect for cozy family meals, serve it with crusty bread or over creamy mashed potatoes for a truly soul-soothing experience.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 3 medium carrots (peeled and cut into thick rounds)
- 2 stalks celery stalks (sliced)
- 4 medium potatoes (peeled and cut into 1-inch chunks)
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup dry red wine
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a large bowl, combine the beef chunks with flour, salt, and black pepper, tossing to coat evenly.
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.
In the same pot, add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring continuously.
Stir in the tomato paste and cook for 1–2 minutes to develop its flavor.
Deglaze the pot by adding the red wine. Scrape the bottom to release the brown bits, then let it simmer for 2–3 minutes to reduce slightly.
Return the seared beef to the pot. Add the carrots, celery, potatoes, beef broth, thyme, and bay leaves. Stir to combine.
Bring the mixture to a gentle boil, then cover the pot with a lid and transfer it to the preheated oven.
Bake the stew for 2.5 hours, stirring once halfway through, until the beef is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and stir in the frozen peas. Let the stew rest for 5 minutes to heat the peas through.
Discard the bay leaves, then taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or over mashed potatoes for a complete meal!
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 32.1 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 7256 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
