Baked Beef Stew Recipe

beef stew in a blue bowl with slices of bread and fresh tomatoes in the background

5 from 9 votes

This easy to make one pot Beef Stew is full of chunks of veggies and tender lean beef. Slow cooked in the oven it makes the best stew ever.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Dish, Stew

Cuisine: American/Italian

Servings: servings

Calories: 400kcal

Author: Rosemary Molloy

Equipment

Dutch oven

Ingredients

¼ cup all purpose flour (more or less)
1 pound beef (chuck or round) cut into 1" chunks
1-2 tablespoons olive oil
¼ cup dry white wine
1 clove garlic minced
1-2 medium stalk of celery chopped
1 small onion chopped
1 cup vegetable broth
1 can peeled tomatoes (14 ounces or small can)
¼ cup water
2 large potatoes cubed
½ cup peas
1-2 large carrot chopped
1 bay leaf
½ teaspoon oregano
½ teaspoon basil (or you can use fresh basil 4-5 leaves chopped)
1-2 pinches salt or to taste (depends on how salty your broth is)
1-2 dashes black pepper or hot pepper flakes

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C).
On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate 20-30 seconds. Then add the garlic, chopped celery and onion, cook on medium heat for about 2-3 minutes stirring often.
Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Cover the pot and place in the pre-heated oven. Let cook for 2 hours. Let sit 5-10 minutes, remove the bay leaf before serving. Enjoy!

Notes

The best and the cheapest cut of beef for a Stew or Thick Soup is known as chuck, which comes comes from the front shoulder, another good choice would be the round cut which comes from the rear muscle. Either of these will work.

Because they are a cheap cut of meat, means they need a slow cooking in order to make them tender. That is why this stew baked in the oven for two hours is perfect.

Any leftovers should be stored in an airtight container in the fridge, it will last up to three to four days. It can also be frozen, be sure to store the completely cooled stew in a freezer safe container. It will keep for up to four to six months.

Nutrition