Oven Baked Beef Stew

Warm up with this hearty and delicious Oven Baked Beef Stew, a one-pot wonder that's perfect for cozy nights and family gatherings alike. Featuring tender beef chuck, slow-cooked to perfection alongside a medley of carrots, celery, and potatoes, this classic stew is elevated by the rich flavors of beef broth, tomato paste, and aromatic herbs like thyme and rosemary. The dish is baked low and slow in the oven for maximum depth of flavor, while a final touch of sweet peas and fresh parsley adds brightness to every bite. Simple to prepare yet irresistibly satisfying, this melt-in-your-mouth beef stew pairs beautifully with crusty bread or a bed of rice, making it a timeless comfort food you'll crave. Perfect for meal prep and even better as leftovers, this recipe is your go-to for soulful, oven-baked dining.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs beef chuck (cut into 1-inch cubes)
• 3 tbsp all-purpose flour
• 1.5 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion (chopped)
• 3 garlic cloves (minced)
• 4 medium carrots (peeled and cut into 1-inch pieces)
• 3 celery stalks (sliced)
• 3 large russet potatoes (peeled and cut into 1-inch chunks)
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp parsley (chopped for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a large bowl, toss the beef chuck cubes with flour, salt, and black pepper until evenly coated.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove the beef and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Lower the heat to medium and sauté the onion and garlic until softened, about 3 minutes.

Step 5

Stir in the carrots, celery, and potatoes, cooking for another 2 minutes.

Step 6

Return the browned beef to the pot. Add beef broth, tomato paste, thyme, rosemary, and the bay leaf. Stir well to combine.

Step 7

Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.

Step 8

Bake for 2.5 hours, stirring once halfway through the cooking time, until the beef is tender and the vegetables are cooked through.

Step 9

Remove the pot from the oven. Stir in the frozen peas and let the stew sit for 5-10 minutes to heat the peas through.

Step 10

Discard the bay leaf. Taste and adjust seasoning with salt and pepper, if needed.

Step 11

Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread or over a bed of rice for a complete meal.

Nutrition Facts

Serving size	3558.5 grams (3558.5g)

Amount per serving	% Daily Value*
Calories	3767

Total Fat 228.30g	293%
Saturated Fat 80.70g	404%
Polyunsaturated Fat 4.10g
Cholesterol 680mg	227%
Sodium 8143mg	354%
Total Carbohydrate 237.20g	86%
Dietary Fiber 33.20g	119%
Total Sugars 35.00g
Protein 218.40g	437%

Vitamin D 0IU	0%
Calcium 531mg	41%
Iron 36mg	201%
Potassium 8712mg	185%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.5%

Carbs: 24.5%