Oven Beef Stew
Comforting, hearty, and irresistibly flavorful, this Oven Beef Stew is the ultimate one-pot meal that’s perfect for chilly evenings. Featuring tender chunks of beef chuck, a medley of vibrant vegetables like carrots, potatoes, and celery, and a rich, savory broth enhanced with tomato paste, Worcestershire sauce, and aromatic herbs, this oven-baked classic takes slow cooking to the next level. The dish is simmered to perfection in a Dutch oven, allowing the flavors to meld beautifully as the beef becomes melt-in-your-mouth tender. Frozen peas are added in the final moments for a pop of color and freshness, while a sprinkle of parsley completes the presentation. Ideal for feeding a crowd or as leftovers, this wholesome beef stew pairs wonderfully with crusty bread for soaking up every delicious drop. Keywords: oven beef stew recipe, hearty beef stew, slow cook beef stew, Dutch oven recipes.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 3 russet potatoes, peeled and cut into 1-inch cubes
- 3 celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chunks with salt and pepper, then toss them in flour until evenly coated.
In a large, oven-proof Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the beef chunks in batches until they are browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
In the same pot, sauté the diced onions until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Return the seared beef to the pot along with the carrots, potatoes, and celery. Stir to combine.
Pour in the beef broth, Worcestershire sauce, and add the bay leaves and dried thyme. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Cook the stew in the oven for 2.5 to 3 hours, stirring once or twice, until the beef is tender and the vegetables are cooked through.
In the last 10 minutes of cooking, stir in the frozen peas to heat them through.
Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1251 mg | 27% | |
*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.
