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

Winter Oven Beef Stew Recipe

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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.“
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES: 6 servings


  • 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.


  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

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Reviewed Feb. 14, 2016

"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."

Reviewed Jan. 4, 2016

"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."

Reviewed Nov. 8, 2015

"This is a great recipe... Best ever I made...thanks"

Reviewed Jan. 16, 2015

"Cant find oven temp and how long"

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."

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