Print

Hearty Oven-Baked Beef Stew with Potatoes and Vegetables Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

This classic Beef Stew recipe offers a rich, hearty meal featuring tender chuck roast simmered with potatoes, carrots, celery, and aromatic herbs in a flavorful red wine and beef broth base. Slow-baked in the oven to develop deep flavors and melt-in-your-mouth tenderness, this comforting stew is perfect for cozy dinners and family gatherings.

Ingredients

Scale

Beef and Coating

  • ½ cup all-purpose flour
  • 1 ½ teaspoon table salt (divided)
  • ¾ teaspoon ground black pepper (divided)
  • 2 ½ lbs chuck roast, cut into 1 ½” cubes

Cooking Fats

  • 2 Tablespoons olive oil (divided)
  • 1 Tablespoon salted or unsalted butter (or additional olive oil)

Aromatics and Flavorings

  • 1 cup yellow onion, diced (about 1 medium-sized onion)
  • 1 ½ Tablespoons minced garlic
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce (may substitute coconut aminos)

Liquids

  • 1 cup dry red wine (Merlot recommended)
  • 4 cups beef broth

Vegetables

  • 1 ½ lbs gold potatoes, cut into chunks
  • 1 lb carrots, cut into 1” pieces
  • 2 stalks celery, cut into 1” pieces

Herbs and Seasonings

  • 3 dried bay leaves
  • 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 small sprig fresh rosemary (or ½ teaspoon dried rosemary)
  • Additional salt and pepper to taste

Instructions

  1. Preheat Oven: Arrange a rack in the center of your oven and preheat to 325°F (160°C).
  2. Coat Beef: In a large paper or Ziploc bag, combine flour, 1 teaspoon salt, and ½ teaspoon black pepper. Add the cubed chuck roast and toss well until all pieces are evenly coated.
  3. Sear Beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches (about 3), shake excess flour off beef and sear without crowding until deep golden brown on each side, about 3 minutes per side. Remove browned beef to a plate; add oil between batches as needed.
  4. Sauté Onions: Reduce heat to medium. Add butter to the pot and melt. Add diced onions and cook, stirring occasionally, until softened, about 3 minutes.
  5. Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
  6. Cook Tomato Paste: Add tomato paste and stir continuously for about a minute until it browns slightly and deepens in color.
  7. Incorporate Flour: Sprinkle 1 tablespoon of flour (from earlier or fresh) over the pot, stirring to absorb flour fully, then cook for an additional minute.
  8. Deglaze with Wine: Slowly drizzle in the red wine while scraping the bottom of the pot to release any browned bits. Cook for several minutes until the wine reduces slightly and becomes glossy and thickened.
  9. Add Broth and Worcestershire Sauce: Stir in Worcestershire sauce and gradually add beef broth, mixing well to create a smooth stew base.
  10. Combine Ingredients: Return the seared beef and its juices to the pot. Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, potatoes, carrots, celery, bay leaves, thyme, and rosemary, stirring to distribute ingredients evenly.
  11. Oven Bake: Ensure beef and vegetables are mostly submerged in broth and the herbs are fully covered to prevent burning. Place the slightly offset lid on the pot and transfer to the preheated oven. Bake for 2 to 3 hours, checking at 2 hours for tenderness. The beef should be fork-tender and almost falling apart.
  12. Finish and Adjust Seasoning: Remove bay leaves and herb stems. If the stew is thinner than desired, simmer uncovered on the stovetop until thickened to preference. Taste and adjust salt and pepper for optimal flavor.

Notes

  • Use a Dutch oven for best results—it retains heat evenly during searing and slow baking.
  • Do not overcrowd the pan when searing beef to ensure proper browning.
  • If red wine is unavailable or preferred not to use, substitute with an equal amount of additional beef broth or grape juice, though flavor will vary.
  • The stew can be thickened further by simmering uncovered after baking or by adding a slurry of flour or cornstarch mixed with water.
  • Leftovers keep well and flavors develop further after a day refrigerated.
  • For additional depth, consider adding a splash of balsamic vinegar or a bit of chopped fresh parsley before serving.

Keywords: beef stew, classic beef stew, slow baked beef stew, hearty beef stew, Dutch oven stew

Find it online: https://platedbyemma.com/hearty-oven-baked-beef-stew-with-potatoes-and-vegetables-recipe/