Oven 5 Hour Beef Stew
Indulge in the ultimate comfort food with this Oven 5 Hour Beef Stew—a slow-cooked masterpiece that's rich, hearty, and perfect for cozy evenings. Made with tender beef chuck roast, wholesome root vegetables, and a savory mix of beef broth, tomato paste, and optional red wine, this stew basks in the oven for five luxurious hours, developing deep, complex flavors. A hint of fresh thyme and bay leaves infuses the broth, while frozen peas add a touch of sweetness and vibrant color just before serving. This one-pot wonder requires minimal prep and delivers maximum warmth, making it an ideal recipe for family dinners or meal prep. Serve it with crusty bread or buttered noodles for a satisfying, soul-soothing meal that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 4 medium Carrots
- 3 medium Celery stalks
- 3 medium Russet potatoes
- 3 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Red wine (optional)
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 1 cup Frozen peas
- 0.25 cup Fresh parsley (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Cut the beef chuck roast into 1-inch cubes and season evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Toss the beef cubes in 2 tablespoons of all-purpose flour to coat lightly.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
Sear the beef in batches to avoid overcrowding the pot, cooking each side until browned (about 2-3 minutes per side). Remove the beef from the pot and set it aside.
Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized chunks. Set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in 3 tablespoons of tomato paste and cook for 1-2 minutes to allow it to deepen in flavor.
Deglaze the pot by pouring in 1 cup of red wine (optional) or 1 cup of beef broth, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot and add the carrots, celery, and potatoes.
Pour in 4 cups of beef broth (or enough to just cover the contents), add 2 bay leaves and 1 teaspoon of fresh thyme, and stir to combine.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 5 hours, stirring once halfway through to ensure even cooking.
With 20 minutes remaining, stir in 1 cup of frozen peas to add a pop of color and flavor.
Remove the pot from the oven and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve warm with crusty bread or over buttered noodles for a hearty meal.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1387 mg | 30% | |
*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.
