Oven Baked Beef Stew
Warm up with this hearty and delicious Oven Baked Beef Stew, a one-pot wonder that's perfect for cozy nights and family gatherings alike. Featuring tender beef chuck, slow-cooked to perfection alongside a medley of carrots, celery, and potatoes, this classic stew is elevated by the rich flavors of beef broth, tomato paste, and aromatic herbs like thyme and rosemary. The dish is baked low and slow in the oven for maximum depth of flavor, while a final touch of sweet peas and fresh parsley adds brightness to every bite. Simple to prepare yet irresistibly satisfying, this melt-in-your-mouth beef stew pairs beautifully with crusty bread or a bed of rice, making it a timeless comfort food you'll crave. Perfect for meal prep and even better as leftovers, this recipe is your go-to for soulful, oven-baked dining.
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch cubes)
- 3 tbsp all-purpose flour
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 medium carrots (peeled and cut into 1-inch pieces)
- 3 celery stalks (sliced)
- 3 large russet potatoes (peeled and cut into 1-inch chunks)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp parsley (chopped for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a large bowl, toss the beef chuck cubes with flour, salt, and black pepper until evenly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Lower the heat to medium and sauté the onion and garlic until softened, about 3 minutes.
Stir in the carrots, celery, and potatoes, cooking for another 2 minutes.
Return the browned beef to the pot. Add beef broth, tomato paste, thyme, rosemary, and the bay leaf. Stir well to combine.
Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2.5 hours, stirring once halfway through the cooking time, until the beef is tender and the vegetables are cooked through.
Remove the pot from the oven. Stir in the frozen peas and let the stew sit for 5-10 minutes to heat the peas through.
Discard the bay leaf. Taste and adjust seasoning with salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8143 mg | 354% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.0 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8712 mg | 185% | |
*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.
