Hearty Oven Stew
Warm up your kitchen with the comforting aroma of this Hearty Oven Stew—a rich and satisfying dish that's perfect for chilly evenings. Featuring tender cubes of seared beef chuck roast, simmered with classic vegetables like carrots, celery, and potatoes, this slow-cooked masterpiece is infused with layers of flavor from red wine, tomato paste, and fresh herbs. Baked to perfection in an oven-safe Dutch oven, the low-and-slow cooking method ensures melt-in-your-mouth meat and perfectly cooked veggies. A final touch of vibrant peas adds a pop of color and sweetness. Easy to prepare and ideal for feeding a crowd, this oven-baked stew is a one-pot wonder that pairs beautifully with crusty bread or a dollop of creamy mashed potatoes. Perfect for cozy, no-fuss dinners, it's a timeless classic you'll return to again and again.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 0.25 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 4 medium carrots
- 3 stalks celery stalks
- 3 large russet potatoes
- 2 tbsp tomato paste
- 1 cups red wine
- 4 cups beef broth
- 2 whole bay leaves
- 6 sprigs fresh thyme
- 1 cups frozen peas
Instructions
Preheat your oven to 325°F (160°C).
Cut the beef chuck roast into 1-inch cubes and pat them dry with paper towels.
In a small bowl, mix the flour, salt, and pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef in batches, browning all sides. Remove the beef and set it aside.
Peel and chop the onion into large chunks. Mince the garlic cloves. Add the onion and garlic to the Dutch oven and sauté for about 2-3 minutes, or until fragrant.
Peel and cut the carrots and potatoes into large bite-sized pieces. Slice the celery stalks into chunks.
Stir in the tomato paste to the Dutch oven, cooking for 1 minute to coat the vegetables.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth, bay leaves, and thyme sprigs. Stir in the browned beef and the chopped vegetables (carrots, celery, and potatoes).
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the stew bake for 2.5 to 3 hours, stirring once halfway through. The meat should be tender, and the vegetables should be soft.
Remove the Dutch oven from the oven, and stir in the frozen peas. Let the stew rest for 5-10 minutes, allowing the peas to heat through.
Remove the bay leaves and thyme sprigs before serving. Serve the hearty stew warm with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9289 mg | 404% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 46.2 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 10578 mg | 225% | |
*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.
