Winter Oven Beef Stew Recipe

5 42 44
Winter Oven Beef Stew Recipe
Winter Oven Beef Stew Recipe photo by Taste of Home
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Winter Oven Beef Stew Recipe

Read Reviews
5 42 44
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.“
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours

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

Directions

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

Nutritional Facts

1-1/2 cups: 439 calories, 13g fat (5g saturated fat), 76mg cholesterol, 426mg sodium, 50g carbohydrate (11g sugars, 6g fiber), 30g protein.

  • 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
  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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Reviews forWinter Oven Beef Stew

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MY REVIEW
Chuck User ID: 9077920 261369
Reviewed Feb. 15, 2017

"Delicious! I cooked it in a cast iron Dutch oven in a Big Green Egg ceramic smoker. Since I left the Dutch oven lid cracked a little to let in the hickory smoke flavor, I added an extra cup of broth. I should have added a little bit more. I also replaced the stewed tomatoes with Mexican style stewed tomatoes to get a little jalapeno kick, it a perfect complement to this stew. It was a huge hit with the family, I'll definitely make it again."

MY REVIEW
Mhavener User ID: 7420918 255475
Reviewed Oct. 16, 2016

"This was ok, I enjoyed the heartiness but it lacked flavor. May attempt a 2nd try with more spices."

MY REVIEW
derduchess User ID: 1268831 251818
Reviewed Jul. 25, 2016

"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!"

MY REVIEW
frankyedder User ID: 8768989 243772
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."

MY REVIEW
Bossyyank54 User ID: 8684910 241011
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."

MY REVIEW
Loulopes User ID: 8607092 236933
Reviewed Nov. 8, 2015

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

MY REVIEW
22neecy User ID: 8063383 218019
Reviewed Jan. 16, 2015

"Cant find oven temp and how long"

MY REVIEW
K8Rod User ID: 8178753 216638
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
jlmmam11 User ID: 8103552 77635
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
turbojimmy User ID: 8076886 160789
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."

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