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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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Oven Beef Stew

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(11-20) of 23 reviews

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Reviewed on Aug. 24, 2011 by jkovaleski

This is my husband's most requested recipe. Everyone I have served it to has raved about it. I double the recipe and freeze extra servings for a quick dinner anytime.

Reviewed on Mar. 20, 2011 by MaineSoxFan

My family loved this recipe!! They've disliked every other stew I have ever made, so this one is my keeper!!!

Reviewed on Jan. 28, 2011 by lilsoftballmom

Can this be cooked in a cast iron dutch oven??

Cindy

Reviewed on Nov. 15, 2010 by Txfuzzy

The best stew I've ever made or tasted! It's a winner..

Reviewed on Jan. 25, 2010 by SRussell

Excellent, excellent, excellent!!!! What more can I say????? My family LOVED it....and I have EXTREMELY picky eaters. Thank you.

Reviewed on Jul. 15, 2009 by kdwatters

This is the best beef stew recipe I have ever tasted. It's easy, uses ingredients I already have, and the family loves it!

Reviewed on Jul. 15, 2009 by kdwatters

You could use a crock pot, but, if at all possible, invest in a cast iron enamel dutch oven (Le Creuset is best). I regret that I had been married for 18 years before I finally bought one and it makes all the difference.

Reviewed on Jan. 05, 2009 by ladywolfcry

Reviewed on Jan. 23, 2008 by eelshaw

Response to Mrshall07: Until a few months ago, I didn't know what a dutch oven was either. I love to make soups, stews, chili, etc and kept finding recipes that used a dutch oven. Finally, I bought one (Lodge brand) at a Kitchen Collection store and have made many awesome recipes with it. I would recommend getting one with a porcelain glaze like mine. The alternative is the plain cast iron type. While these are also very good, the cast iron reacts with tomatoes and is therefore not a good choice for me. Whatever the brand, a dutch oven is a great thing to have. You should be able to find one in most stores that sell decent pots and pans. Also, I would recommend getting a large one like my 6 quart. Good luck and congratulations on your recent marriage.

Reviewed on Jan. 16, 2008 by Mrshall07

I'm a fairly new newly wed...I don't have a dutch oven, can I use a crock pot? Or where can I find a dutch oven?

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