Oven Beef Stew with Sweet Potatoes
Warm, hearty, and brimming with rich, comforting flavors, this Oven Beef Stew with Sweet Potatoes is the ultimate one-pot meal for cozy family dinners or chilly evenings. Tender chunks of seared beef chuck pair beautifully with the natural sweetness of sweet potatoes, savory carrots, and aromatic herbs like thyme and bay leaves, all simmered to perfection in a Dutch oven. A touch of tomato paste and optional red wine enhance the stew’s depth, while frozen peas add a pop of color and freshness. With its luscious, slow-cooked texture and irresistible aroma, this classic beef stew is effortlessly elevated by the oven’s gentle heat, creating melt-in-your-mouth results every time. Serve this wholesome dish garnished with fresh parsley for an inviting meal that’s as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup red wine (optional)
- 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 with the flour until evenly coated.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef and 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 another 1 minute, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by adding the red wine (if using) or 1 cup of beef broth, scraping up any browned bits from the bottom.
Return the beef to the pot and add the carrots, sweet potatoes, and celery. Pour in the remaining beef broth and stir to combine.
Add the bay leaves and thyme sprigs. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Stir in the frozen peas and let the stew sit for 5 minutes to heat the peas through.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 58.5 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7557 mg | 161% | |
*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.
