Homemade Oven Beef Stew Recipe
Tender beef, wholesome vegetables, and a rich, savory broth make this classic comfort food perfect for chilly nights. Easy to make, customizable, and freezer-friendly.
Servings: 6 servings
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.
Nutrition
Serving: 8servings | Calories: 752kcal | Carbohydrates: 40g | Protein: 60g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1406mg | Potassium: 2258mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8485IU | Vitamin C: 37mg | Calcium: 178mg | Iron: 10mg