Easy Oven Beef Stew
Warm, hearty, and packed with classic comfort food flavors, this Easy Oven Beef Stew is a deliciously simple way to enjoy a slow-cooked, all-in-one meal. Tender, seared beef chuck roast combines with a medley of carrots, potatoes, celery, and peas, simmering to perfection in a rich, savory broth infused with garlic, tomato paste, thyme, and a subtle hint of bay leaf. This oven-baked beef stew requires minimal prep and lets the Dutch oven do all the work, developing deep, robust flavors as it cooks low and slow for hours. With just 20 minutes of prep time and accessible ingredients, it’s a foolproof crowd-pleaser destined to become a go-to recipe. Perfect for chilly evenings, serve this irresistible stew with crusty bread or a side of rice for a comforting, homemade meal everyone will love.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic
- 4 medium carrots
- 3 medium russet potatoes
- 3 celery stalks
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Instructions
Preheat your oven to 325°F (163°C).
Cut the beef chuck roast into 1.5-inch cubes and pat them dry with paper towels.
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the mixture until they are well-coated.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned (about 3-4 minutes per batch). Remove the beef and set it aside.
Dice the onion, mince the garlic, and chop the carrots, potatoes, and celery into bite-sized pieces.
In the same Dutch oven, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the tomato paste and cook for another minute.
Return the seared beef to the Dutch oven and add the chopped carrots, potatoes, and celery.
Pour in the beef broth and add the dried thyme and bay leaf. Stir everything to combine.
Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven.
Bake the stew for 2.5 to 3 hours, stirring once or twice during cooking, until the beef is tender and the vegetables are cooked through.
About 10 minutes before the cooking time is up, stir in the frozen peas.
Remove the bay leaf, taste the stew, and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot with crusty bread or over rice, and enjoy!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 40.3 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 7944 mg | 169% | |
*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.
