Savory Oven Baked Beef Stew
Warm, hearty, and irresistibly flavorful, this Savory Oven Baked Beef Stew is the ultimate comfort food, perfect for chilly evenings or family gatherings. Made with tender beef chuck roast, slow-cooked alongside a colorful array of potatoes, carrots, celery, and peas in a rich beef broth seasoned with thyme, rosemary, and a hint of tomato paste, this recipe delivers wholesome, satisfying goodness in every bite. The stew is lovingly baked in the oven to create deep flavors and melt-in-your-mouth meat, ensuring a foolproof meal with minimal hands-on time. Ready to serve in just over two hours, this one-pot dinner pairs beautifully with crusty bread or fluffy rice, making it a go-to recipe for cozy nights. Keywords: baked beef stew, oven beef stew recipe, comfort food, slow-cooked beef stew, hearty dinner ideas.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 4 medium potatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 325°F (163°C).
Cut the beef chuck roast into bite-sized cubes, approximately 1-inch in size.
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture to coat evenly.
Heat olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pot. Cook each batch for about 3-4 minutes until browned on all sides. Remove the beef and set aside.
Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized pieces.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
Stir in the tomato paste and cook for another minute.
Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the browned beef back into the pot. Stir in the carrots, celery, potatoes, thyme, rosemary, and the bay leaf.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Bake the stew in the oven for 2 to 2.5 hours, stirring once halfway through, until the beef is tender and the vegetables are cooked through.
Remove the pot from the oven and stir in the frozen peas. Allow them to heat through for 5 minutes.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9158 mg | 398% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 39.9 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 9212 mg | 196% | |
*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.
