Quick Oven Baked Beef Stew

Cozy up with this hearty and flavorful Quick Oven Baked Beef Stew, a one-pot meal that transforms tender chunks of beef, vibrant vegetables, and rich, savory broth into a comforting dinner classic. Perfect for busy weeknights or lazy weekend cravings, this recipe uses an oven-safe Dutch oven to simplify the cooking process while enhancing flavors through gentle baking. Key ingredients like dry red wine, Worcestershire sauce, and thyme create a robust, aromatic base, while russet potatoes, carrots, and peas add texture and wholesome goodness. With just 20 minutes of prep and a quick roast in the oven, you can enjoy a meal that feels slow-cooked in a fraction of the time. Serve it with crusty bread or a side salad, and enjoy every cozy, comforting bite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 pounds beef stew meat
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 3 medium carrots
• 2 large russet potatoes
• 2 celery stalks
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 cup dry red wine
• 3 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the beef stew meat dry with paper towels and season with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides. Remove the beef and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the Dutch oven and reduce heat to medium. Dice the onion, mince the garlic, and slice the carrots, celery, and potatoes into chunks. Sauté the onion for 3-4 minutes until softened.

Step 5

Add the garlic and tomato paste, stirring for about 1 minute until fragrant.

Step 6

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pot for added flavor.

Step 8

Stir in the Worcestershire sauce, thyme, bay leaf, and the seared beef with its juices. Add the carrots, potatoes, and celery. Bring the mixture to a simmer.

Step 9

Cover the Dutch oven and transfer it to the preheated oven. Bake for 75 minutes, stirring halfway through.

Step 10

Remove the Dutch oven from the oven, stir in the frozen peas, and let the stew rest for 5 minutes. Discard the bay leaf.

Step 11

Serve warm and enjoy your quick oven-baked beef stew!

Nutrition Facts

Serving size	2942 grams (2942.0g)

Amount per serving	% Daily Value*
Calories	3209

Total Fat 133.60g	171%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 2.90g
Cholesterol 612mg	204%
Sodium 6068mg	264%
Total Carbohydrate 228.30g	83%
Dietary Fiber 31.10g	111%
Total Sugars 40.50g
Protein 219.90g	440%

Vitamin D 0IU	0%
Calcium 539mg	41%
Iron 35mg	192%
Potassium 8210mg	175%

*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: 40.1%

Protein: 29.4%

Carbs: 30.5%