Four Hour Oven Beef Stew
Cozy up with a bowl of Four Hour Oven Beef Stew, the ultimate comfort food that’s slow-cooked to perfection in your Dutch oven. This hearty, one-pot wonder combines tender chunks of beef chuck, caramelized onions, and a medley of rustic vegetables like carrots, celery, and potatoes, all simmering in a rich red wine and beef broth base. Infused with aromatic bay leaf and thyme, this stew spends hours in the oven developing deep, satisfying flavors that make every bite melt-in-your-mouth delicious. Finished with a touch of sweetness from frozen peas and a sprinkle of fresh parsley, this robust recipe is perfect for family dinners, meal prepping, or chilly evenings when only a warm, savory dish will do. With just 20 minutes of prep and simple techniques, this classic beef stew is an impressive yet approachable meal that’ll quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1.5-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 4 medium Carrots, peeled and cut into 1-inch pieces
- 3 Celery stalks, cut into 1-inch pieces
- 4 medium Russet potatoes, peeled and cut into chunks
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Beef broth
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef cubes with salt and pepper, then toss them in flour until lightly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2–3 minutes per side. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, then deglaze the pot with red wine, scraping up any brown bits from the bottom.
Return the browned beef to the pot. Add the carrots, celery, potatoes, beef broth, bay leaf, and thyme sprigs. Stir well and bring to a simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 3.5 hours, stirring once halfway through.
After 3.5 hours, remove the pot from the oven and stir in the frozen peas. Return to the oven and cook for an additional 30 minutes.
Discard the bay leaf and thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1553 mg | 33% | |
*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.
