This post may contain affiliate links, read my disclosure policy for details.
There’s nothing quite as comforting as a warm bowl of Homemade Oven Beef Stew on a chilly day. This easy beef stew recipe is packed with tender chunks of beef, vegetables, and a rich, flavorful broth.
If you love delicious stew recipe, try this Easy Chicken Stew Recipe (Skillet Baked), as well as Honey Mustard Instant Pot Chicken Stew.
Whether you’re cooking for a cozy family dinner or meal prepping for the week, this recipe Oven Beef Stew Recipe is easy to make and incredibly versatile. Whether you’re looking for a slow cooker beef stew, a stovetop beef stew, this post will include everything you need.
Recipe Summary
- Tender, Flavorful Beef: Slow cooking ensures the beef becomes melt-in-your-mouth tender.
- Rich, Savory Broth: A combination of broth, tomato paste, and herbs creates a deeply flavorful base.
- Filling Ingredients: Packed with vegetables like carrots, potatoes, and celery, this stew is a complete meal in one pot.
- Versatile: Easily adapt the recipe to suit your taste or dietary needs.
Ingredients You’ll Need
- Beef Chuck: A flavorful, tough cut that becomes tender when slow-cooked.
- Olive Oil: Used for browning the beef and sautéing aromatics.
- Onion and Garlic: Add depth and savory flavor to the stew.
- Beef Broth: Forms the base of the stew, providing richness and moisture. Use low sodium.
- Tomato Paste: Enhances the umami flavor and thickens the stew slightly.
- Bay Leaves and ginger: Classic herbs that infuse the stew with aromatic flavors.
- Vegetables: Baby carrots, potatoes, green peas, onion, mushrooms, jalapeno, and celery.
- Italian Seasoning, Salt and Pepper: Essential for seasoning and balancing flavors.
- Flour: Used to thicken the stew (can substitute with cornstarch for gluten-free).
- Worcestershire Sauce: Gives the stew a delicious flavor.
How to Make Homemade Beef Stew Recipe
Important Recipe Tips
- Brown the Beef Well: This step adds depth of flavor to the stew. Don’t rush it!
- Low and Slow Cooking: Simmer the stew gently to ensure the beef becomes tender.
- Don’t Overcook the Vegetables: Add vegetables like carrots and potatoes early, but save delicate veggies like mushrooms for the end.
- Adjust Seasoning: Taste and adjust salt and pepper before serving.
- Thicken the Broth – Mix cornstarch with water and stir in at the end if needed.
Alternative Cooking Methods
Slow Cooker Beef Stew: Brown the beef as directed. Transfer everything to a slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Stovetop Beef Stew: Follow the classic recipe using a Dutch oven or large pot. Simmer covered over medium low heat for 2 hours, stirring occasionally.
Instant Pot Beef Stew: Use the Sauté function to brown the beef. Add remaining ingredients, seal the lid, and cook on HIGH pressure for 35 minutes. Quick release and stir before serving.
Storing and Reheating
Freezing: Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
Storage: Store any leftovers in the fridge in an air tight container for up to 4 days.
Reheating: Place in an oven safe dish and reheat in the oven on low temperature (325 F) covered in alluminum foil until warmed through. You can also reheat in the microwave to save time or on stove top over low heat.
What To Serve With Homemade Beef Stew
This Homemade Oven Beef Stew recipe is a complete meal on its own but you can certainly serve it with:
- Bread:This Easy Dinner Roll recipe is perfect for soaking up the rich broth.
- Homemade Mashed Potatoes: Serve the stew over a bed of creamy mashed potatoes. Mashed Sweet Potatoes also works.
- Side Salad: A Simple House Salad with a tangy vinaigrette balances the richness.
Common Questions
Yes, it actually tastes better the next day as the flavors meld. Rehead in the oven when ready to eat or on stove top.
Beef chuck is the best option because it becomes tender and flavorful when slow-cooked.
Yes! Simply replace it with extra beef broth or balsamic vinegar for depth.
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) at the end of cooking.
Easy Dinner Recipes to Try
- Boneless Lamb Leg Roast
- Best Chicken Cacciatore
- Oven Baked Turkey Breast
- Spinach Stuffed Chicken Breast
This Homemade Oven Beef Stew recipe is the ultimate comfort food, packed with rich flavors. It’s perfect for cozy dinners plus, it’s easy to customize and adapt to your preferences. Give it a try and enjoy it with your family.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Homemade Oven Beef Stew Recipe
Equipment
- Dutch Oven or Oven Proof Cast Iron Pot
Ingredients
Beef Ingredients
- 3½ lbs. beef chuck , boneless, cut into 1.5 inch cubes
- ¼ cup all purpose flour
- 1 tbsp. black pepper, fresh cracked
- 1 tsp. salt
- 3 tbsps. olive oil
Stew Ingredients
- 4 cups beef broth or stock, low sodium if you possible
- 12 oz. baby carrots, or 3 large carrots
- 3 sticks celery , cup into 1.5 inch sticks
- 8 oz. cremini mushrooms, cleaned and stem trimmed
- 3 large Yukon gold potatoes, cubed
- 1 cup green peas, frozen
- 1 large onion, cube into 1 inch chunks
- ¼ cup Worcestershire sauce
- 1 tsp. salt
- 1 tbsp. Italian seasoning
- 6 cloves garlic, finely chopped
- 1 tsp. black pepper
- 3 1 inch pieces of fresh ginger
- 2 tbsps. tomato paste
- 1 tbsp. olive oil
- 1 piece bay leaf, optional
- 1 whole Jalapeño
- 1 tbsps. fresh parsley, chopped
Instructions
- Preheat the oven to 325 F.
- Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the flour.
- Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear in batches until browned. Do this in batches so you don't over crowd the pan. Remove beef and set aside.
- Sauté the Aromatics: In the same skillet, sauté the onions and garlic then add in tomato paste, seasoning, salt and pepper. Add beef back into the pan and sauté for a few more minutes.
- Add beef broth, Worcestershire sauce, bay leaves, and ginger. Bring to a simmer, cover, and cook in the preheated oven for 1.5 hours.
- Add in the potatoes, carrots, green peas, celery, and jalapeno pepper. Submerge all the ingredients in the liquid. Cover and bake for another hour. Taste for salt.
- At 1.5 hours, remove the lid safely and add in the carrots, potatoes, peas, celery and Jalapeño if you're using any. Cover and cook for 45 more minutes.
- Add in the mushrooms, cover and cook for another 10 minutes.
- Once 10 minutes has passed, add in the flour slurry and mix well. Cover and turn off the oven. Allow the beef stew to rest for 10 more minutes in the oven before serving. Garnish with fresh chopped parsley.
Video
Notes
- Brown the Beef Well: This step adds depth of flavor to the stew. Don’t rush it!
- Low and Slow Cooking: Simmer the stew gently to ensure the beef becomes tender.
- Don’t Overcook the Vegetables: Add vegetables like carrots and potatoes early, but save delicate veggies like mushrooms for the end.
- Adjust Seasoning: Taste and adjust salt and pepper before serving.
- Thicken the Broth – Mix cornstarch with water and stir in at the end if needed.
love the recipe and the instructions are so helpful!
Hi Dana,
Happy to hear this recipe was a success for you. Thanks for leaving a review.
Can I make it in a slow cooker?
yes you can.
Oh my GOSH! What a recipe, I bought a Dutch oven because I didn’t have one. The beef is the most tender I’ve ever made, and the flavor is immaculate. Honestly I’ve never cooked with ginger until today as well! The family loved it, my step dad loved it and he’s picky! It’s been added to the family menu ! Thank you again, Mima!
Hi Von,
Happy to hear you enjoyed the recipe. Thanks so much for leaving a review.
This is the BEST stew I’ve ever had. I omitted the peppers and it still is amazing. Thanks for sharing your great recipes!
Thanks so much for your comment Danielle! I am glad you enjoyed the recipe. Please use the star rating to rate the recipe.
First recipe I made with my new dutch oven. It was absolutely delicious. The meat was so tender and the vegetables were a perfect consistency, not mushy and overcooked. I did put the peas in later than the recipe called for (I put them in the last 30 min with the mushrooms) I wanted them to have more of a pop. Didn’t use parsley at the end just because I didn’t have any on hand. It still came out wonderfully and was a family pleaser. Will definitely be making again. Thank you so much!
Hi Rachael,
Happy to hear you enjoyed the recipe. Thanks so much for the review.
I was a bit leary when making this recipe due to the ginger and jalapeño that seemed a strange addition to stew. However the flavor is delicious! I had to make mine in the instant pot as I didn’t have a Dutch oven. Cooked the meat on high for about 20 min. Then transferred to a pot and boiled the potatoes and veggies. I would say if feeding too Littles I’d use less pepper and jalapeño as it can get quite spicy. Overall a fun new stew recipe to try. Thanks!
Hi Becca,
Thank you so much for leaving a review and sharing how you cooked yours. I am sure some people will find it very helpful. Glad you enjoyed the recipe.
Your list of ingredients that gives the quantities says green beans instead of green peas. I thought you would want to make that correction.
Thanks so much Joyce! I didn’t even realize I did that.