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Oven Beef Stew Recipe

Oven Beef Stew Recipe photo by Taste of Home

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“This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot. Add a good loaf of bread and you’re all set.“

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Oven Beef Stew Recipe

Prep: 20 min. Bake: 2-1/4 hours

Yield: 6 Servings

20 135 155

Ingredients

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Directions

In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: 1-1/2 cups (prepared with reduced-sodium broth; calculated without salt) equals 439 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 426 mg sodium, 50 g carbohydrate, 6 g fiber, 30 g protein.

Originally published as Oven Beef Stew in Taste of Home February/March 2006, p7

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Reviews for Oven Beef Stew

Oven Beef Stew

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(1-10) of 23 reviews

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Reviewed on Mar. 31, 2013 by germanycook

So good, the perfect winter supper. I omitted the onion/garlic, added Italian herbs, thyme and salt.

Reviewed on Mar. 24, 2013 by angcy

Easy to make and very delicious. The carb is low too. It works for someone who is on diabetic diet. I added more carrots and celery.

Reviewed on Mar. 24, 2013 by angcy

Easy to make and very delicious. The carb is low too. It works for someone who is on diabetic diet. I added more carrots and celery.

Reviewed on Feb. 17, 2013 by judytj

My husband said "fabulous" and please make it again!!!! I did eliminate the salt and added two full cans of beef broth (29 oz). instead of 24 oz.

Reviewed on Nov. 29, 2012 by CoachTMBSC

My dutch oven is bare cast iron (not good with tomatoes) so I did this in a clay cooker (Romertopf 109) with no modifications to the recipe. It prepared perfectly! For the clay cooker it probably could have had the liquid reduced a little but as written it worked just fine. Next time I might toss in some mushrooms at the end and maybe some sliced bell pepper or zucchini in the middle.

Reviewed on Jul. 21, 2012 by clschmicker

This is easy to make and has great flavor! My family loved it

Reviewed on Jan. 15, 2012 by debbm67

Fantastic! I make beef stew all the time and always loved my recipe, this is now my new recipe! The very best I have ever made and soooo easy! With 5 kids, this will be one to hand down. Thanks for the great recipe.

Reviewed on Jan. 06, 2012 by lebidicus13

Very good recipe. I added a bottle of guinness and another tablespoon of flour (my husband loves guinness) and it turned out great!

Reviewed on Jan. 02, 2012 by JoanneLynn

This recipe turned out good.

Reviewed on Oct. 16, 2011 by mtorres3

This is an excellent recipe! My husband was never one to like beef stew, but after trying this recipe he has been converted. I didn't change anything about this recipe.

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