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Winter Oven Beef Stew

“This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love this dutch oven beef stew because it's a hearty meal 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


  • 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 bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn 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.
Nutrition Facts
1-1/2 cups: 439 calories, 13g fat (5g saturated fat), 76mg cholesterol, 426mg sodium, 50g carbohydrate (11g sugars, 6g fiber), 30g protein.


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Average Rating:
  • Melissa
    Nov 12, 2020

    2.5 hours is not nearly long enough to get tender stew meat. I cooked mine for 3 hours and the large pieces of stew meat were still not tender. I'd suggest cooking this in a crock pot for 8-10 hours. If you must cook it in the oven, double the time, unless your pieces of stew meat are very small. I'd also suggest using less thyme, unless you really like it strong.

  • debnmike2
    Apr 10, 2020

    Best stew I ever made! I added 2 stalks celery. Used 1 cup red wine and 2 cups beef stock. Added carrots and potatoes right away. Just did the thawed peas at the end. Serve with a good loaf of bread. The gravy this makes is amazing.

  • NH-rescue
    Dec 31, 2019

    One of the best oven-cooked stew recipes I've seen. Thawing the peas before adding is important. This stew is very flexible and forgiving - you can add the potatoes, peas and carrots at the beginning and just cook for the 2 1/4 hours.

  • Dawn
    Oct 6, 2019

    No comment left

  • Cyndie
    Sep 22, 2019

    I'm just letting readers know the recipe ingredients don't include the potatoes and peas, but they are a part of the directions. It's not a major problem if you're a skilled chef, but for newbie and beginner cooks, it is problematic not having the proportions labeled with the ingredients.

  • Esther
    Feb 9, 2019

    LOVE IT! I made this stew earlier this week over steamed rice. Tonight I added beef broth and had a great Vegetable beef soup! Definitely a keeper!!!!

  • Jim
    Jan 7, 2019

    Very good. I made in my romertopf clay pot, but when adding the veggies had to move to a larger pot. Veggies were cooked in the hour .

  • chrissellscandles
    Dec 13, 2018

    We love this beef stew! It's my go-to stew. I've been making it several years now. The taste is wonderful, and the beef cubes get nice and tender.

  • SkitzoidLady
    Nov 19, 2018

    I usually make my stew in a crock pot, but lately I've been enjoying the Dutch oven method. I made a couple of changes. I exchanged one cup of the beef broth for red wine. I also sauteed the carrots until they were lightly browned. It brings out a lovely flavor. I also just dumped everything back into the pot at one time. It seems like my potatoes and carrots never quite get done enough when I add them in later. I don't know how to describe the difference between making stew in the crock pot as opposed to the Dutch oven. The Dutch oven seems to give the stew a more robust flavor.

  • Debra
    Oct 22, 2018

    I made this for dinner last night and it was absolutely delicious! Same recipe but I added a splash of Worcestershire sauce and served it in Pepperidge Farm pastry shells. Everyone loved it! I will make this again and again!