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–+ servings
hearty oven cooked beef stew

Oven Beef Stew

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Dutch oven
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 4 carrots sliced
  • 3 potatoes peeled and diced
  • 2 stalks celery sliced
  • 1 cup frozen peas

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Season beef cubes with salt and pepper.
  • Brown the beef in batches, removing and setting aside once browned.
  • Add onions to the pot and sauté until translucent.
  • Stir in garlic and tomato paste, cooking for 1 minute.
  • Sprinkle flour over onions and garlic, stirring to coat.
  • Gradually pour in beef broth and red wine, scraping up browned bits.
  • Return beef to the pot, add Worcestershire sauce, thyme, and bay leaves.
  • Bring to a simmer, then cover and transfer to the oven.
  • Bake for 2 hours, then add carrots, potatoes, and celery.
  • Continue baking for another hour.
  • Stir in frozen peas and let the stew rest for 10 minutes before serving.

Notes

For a richer flavor, try marinating the beef cubes in red wine for a few hours before cooking. If you prefer a thicker stew, mash a few of the cooked potatoes into the sauce before serving. Adjust seasoning to taste before serving, as flavors can develop during cooking.
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