Oven Stew
Warm, hearty, and packed with rich, comforting flavors, Oven Stew is the ultimate one-pot wonder perfect for family dinners or cozy weekends. Tender chunks of beef chuck roast combine with yellow potatoes, sweet carrots, and aromatic celery, all slow-baked in a robust mixture of beef broth, diced tomatoes, and savory herbs like thyme and rosemary. This easy recipe features a simple yet effective cooking technique—oven braising—that yields melt-in-your-mouth meat and a perfectly thickened stew base, thanks to a light flour coating on the vegetables. With just 20 minutes of prep time and the magic of three hours in the oven, you’ll create a dish that’s deeply flavorful and irresistibly comforting. Serve piping hot with crusty bread for the ultimate comfort food experience. Perfect for cozy meals, slow cooking enthusiasts, and cold-weather cravings, this recipe is a true classic you'll want to make again and again.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 medium yellow potatoes, peeled and diced into 1-inch pieces
- 3 large carrots, peeled and sliced into 1/2-inch rounds
- 1 large onion, diced
- 3 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Season the beef chunks with salt and pepper. Add them to the pot in batches, searing each piece on all sides until browned. Remove the beef and set aside.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to incorporate. Cook for about 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Once the mixture is smooth and starts to thicken, return the seared beef to the pot.
Add the diced tomatoes (with their liquid), tomato paste, thyme, rosemary, bay leaves, and an additional pinch of salt and pepper. Stir to combine.
Add the diced potatoes and stir gently to distribute them evenly.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Bake for 2.5-3 hours, stirring once or twice, until the beef is very tender and the flavors have melded beautifully.
Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper, if needed.
Serve hot in bowls with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 644 mg | 214% | |
| Sodium | 7243 mg | 315% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 34.5 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7568 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.
