Quick Oven Baked Beef Stew
Cozy up with this hearty and flavorful Quick Oven Baked Beef Stew, a one-pot meal that transforms tender chunks of beef, vibrant vegetables, and rich, savory broth into a comforting dinner classic. Perfect for busy weeknights or lazy weekend cravings, this recipe uses an oven-safe Dutch oven to simplify the cooking process while enhancing flavors through gentle baking. Key ingredients like dry red wine, Worcestershire sauce, and thyme create a robust, aromatic base, while russet potatoes, carrots, and peas add texture and wholesome goodness. With just 20 minutes of prep and a quick roast in the oven, you can enjoy a meal that feels slow-cooked in a fraction of the time. Serve it with crusty bread or a side salad, and enjoy every cozy, comforting bite!
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 large russet potatoes
- 2 celery stalks
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup dry red wine
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Instructions
Preheat your oven to 350°F (175°C).
Pat the beef stew meat dry with paper towels and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the Dutch oven and reduce heat to medium. Dice the onion, mince the garlic, and slice the carrots, celery, and potatoes into chunks. Sauté the onion for 3-4 minutes until softened.
Add the garlic and tomato paste, stirring for about 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pot for added flavor.
Stir in the Worcestershire sauce, thyme, bay leaf, and the seared beef with its juices. Add the carrots, potatoes, and celery. Bring the mixture to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Bake for 75 minutes, stirring halfway through.
Remove the Dutch oven from the oven, stir in the frozen peas, and let the stew rest for 5 minutes. Discard the bay leaf.
Serve warm and enjoy your quick oven-baked beef stew!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1241 mg | 26% | |
*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.
