Oven Beef Stew Recipe
- 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
- 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.
Reviews for Oven Beef Stew(29)
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My husband's not typically a stew eater, but he loved the taste the tomatoes gave it. I used diced tomatoes with basil, garlic and oregano in them instead of stewed tomatoes. Will definitely make again
I have made beef stew the same way for 45 years and this is my new recipe! Easy, tasty and my husband loves it!
This was by far the best stew I've had! I normally am not a fan but the stew was amazingly flavourful and I even ate the carrots which I normally pick out! I will definitely make it again,,,,my hubby loved it!
Extremely simple and extremely delicious. Made it for my wife, who doesn't like tomatoes, and she absolutely loved it. Said it was the best stew I had ever made. We enjoyed it with a nice bottle of wine and after the meal we fell into each other's arms and discovered a new way to keep warm during a cold November night. Highly recommend, good for both pros and novices.
This was my first beef stew ever, and it turned out deliciously. I was a little worried after I had browned and removed the meat and added the onions, as the oil and bits of beef still stuck to the bottom seemed to be turning darker and darker and it even started to smell a little burnt. So I removed it from the heat and let the onions sautee on a very low heat after a couple of minutes. When the completed dish came out of the oven, however, it tasted great and all of the black charred gunk on the bottom had disappeared. Very pleased and will make this again.
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