Oven Stew a K a Moving Stew
Warm, hearty, and irresistibly comforting, Oven Stew—also known as Moving Stew—is the perfect dish for a cozy family dinner or when life gets busy. This classic recipe combines tender chunks of seared beef with layers of savory vegetables like carrots, celery, and potatoes, all slow-cooked in a flavorful broth infused with garlic, tomato paste, and Italian seasoning. Prepared in a single oven-safe pot or Dutch oven, this hands-off recipe requires minimal effort but brings maximum reward, as the low-and-slow cooking method ensures melt-in-your-mouth meat and deeply infused flavors. Ideal for meal prep or a make-ahead meal, this oven stew is as versatile as it is satisfying. Serve it with crusty bread or over rice, and enjoy a timeless, soul-warming dinner that’s perfect for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 4 medium-sized, diced potatoes
- 3 large, sliced carrots
- 3 sliced celery stalks
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 4 cups beef broth
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 325°F (165°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper, then sear it in the pot until browned on all sides. Remove the beef and set it aside.
In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes until softened.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, Italian seasoning, bay leaf, and the browned beef back into the pot. Stir to combine.
Layer the diced potatoes on top of the mixture but do not stir. This step ensures they don't become mushy during the cooking process.
Cover the pot with its lid and place it in the preheated oven.
Cook for 3 hours without stirring to allow the flavors to meld and the meat to become tender.
Remove the pot from the oven and discard the bay leaf. Adjust seasoning with additional salt and pepper as needed.
Serve the stew hot with crusty bread or over rice for a truly comforting meal.
Nutrition Facts
Calories |
3763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7867 mg | 342% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 56.1 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 11724 mg | 249% | |
*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.
