Easy Oven Vegetable and Beef Stew
Warm up your home with this hearty and flavorful Easy Oven Vegetable and Beef Stew, a comforting one-pot meal perfect for chilly evenings. Tender cubes of beef are seared to golden perfection before simmering alongside nutrient-packed yellow potatoes, carrots, celery, and a medley of aromatic seasonings like thyme and rosemary in a rich, tomato-infused beef broth. This oven-baked stew offers deep, slow-cooked flavor without the fuss, thanks to simple prep and a foolproof cooking technique using a Dutch oven. Ready in just over two hours, this soul-soothing dish fills your kitchen with irresistible aromas while requiring minimal hands-on time. Serve it with crusty bread or over creamy mashed potatoes for a complete, wholesome dinner that will delight the whole family.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat, cut into 1-inch cubes
- 4 medium Yellow potatoes, diced
- 3 large Carrots, peeled and sliced into 1/2-inch pieces
- 3 stalks Celery stalks, sliced
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Season the beef cubes with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Lightly coat the beef in 2 tablespoons of flour, shaking off the excess.
Sear the beef in the pot in batches to avoid overcrowding. Brown all sides of the beef cubes, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
In the same pot, lower the heat to medium and add the onion. Cook for 2-3 minutes until soft and slightly translucent.
Add the garlic and tomato paste to the onions. Stir and cook for 1 minute until fragrant.
Deglaze the pot by adding 1 cup of the beef broth, scraping the bottom to release any browned bits.
Return the browned beef to the pot. Add the potatoes, carrots, celery, dried thyme, dried rosemary, bay leaf, and remaining 3 cups of beef broth. Stir to combine.
Season the stew with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the stew to a simmer on the stovetop, then cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven and bake for 2 to 2 1/2 hours, stirring halfway through, until the beef is tender and the vegetables are fully cooked.
Carefully remove the pot from the oven. Discard the bay leaf. Taste and adjust seasoning if needed.
Serve the stew hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 7727 mg | 336% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.5 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5980 mg | 127% | |
*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.
