Show Subscription Form




Winter Oven Beef Stew Recipe
Winter Oven Beef Stew Recipe photo by Taste of Home

Winter Oven Beef Stew Recipe

Publisher Photo
“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.“
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Oven Beef Stew in Taste of Home February/March 2006, p7

Nutritional Facts

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.

Reviews for Winter Oven Beef Stew

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 16, 2015

"Cant find oven temp and how long"

MY REVIEW
Reviewed Jan. 2, 2015

"Delicious! We deglaze the pot with a cup of red wine before adding the broth (reduced by a cup). We also add more meat."

MY REVIEW
Reviewed Nov. 16, 2014

"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."

MY REVIEW
Reviewed Nov. 5, 2014

"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."

MY REVIEW
Reviewed Nov. 4, 2014

"Excellent! Thank you for sharing??. I added celery,mushrooms and a bay leaf. Husband can't wait for me to make it again."

Loading Image