- 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 Winter Oven Beef Stew
"This is SO good. I prepare it all the time in the fall & winter. In the summer I'll fix it EARLY in the morning before the sun rolls around & reheat individual portions in the evening. SO yummy, and easy!"
"The flavor of the stew is good. If you use this recipe watch how thick you cut the vegetables. Too thick, and they won't be done in time as per recipe. Too thin, you end up with mush. If you want thick cut vegetables, put them in the Dutch Oven with the meat. As an added extra to the flavor, a 1/4 cup of red wine makes a good enhancement,One thing I didn't like about this recipe was how the meat is coated with flour. There is a simpler way to do this, without having to coat the meat in batches. Simply put the flour and meat in a large bowl, and give it a good tossing. When browning the coated meat, keep the batches down to at least two. Three is okay, but more than that and you'll spend a lot of time in front of the stove. After the onion and garlic are are sauted, add 1/4 cup of red wine to deglaze the pan. It adds a nice zing to the flavour."
"We loved this stew & made the following changes. Deglazed the pan with red wine, added a package brown gravy mix & more spices. Yesterday we had our 1st snow, stew & buttermilk biscuits warmed the house up :-). I highly recommend using a Dutch oven, it makes a huge difference in flavor."
"This is a great recipe... Best ever I made...thanks"
"Cant find oven temp and how long"
"Delicious! We deglaze the pot with a cup of red wine before adding the broth (reduced by a cup). We also add more meat."
"This was awesome. Only change was I added celery. Made a little white rice. Some had it on top of rice others just the stew. Great either way, so easy with Dutch Oven and a rice cooker."
"This was delicious and easy to make. I used a cast iron dutch oven and it came out great. When I make it again I'm going to cut back on the thyme a bit. It was a little overpowering but still very good."
"Excellent! Thank you for sharing??. I added celery,mushrooms and a bay leaf. Husband can't wait for me to make it again."
"Wanted to try out my new Dutch oven so found this recipe. Thrilled, we loved the stew, served over egg noodles. I did add 1/4 tspn dry mustard and 1/2 tspn Worchestershire just because they were staring at me on the shelf above the stove and didn't have any thyme in the house. Will definitely make many times this coming cold season. A winner."