Of course! Oven-baked beef stew is a fantastic method. The dry, all-around heat of the oven browns the meat more effectively and provides a gentle, steady simmer that tenderizes the beef to perfection and creates incredibly rich, deep flavors.
Here is a comprehensive guide to making a classic, hearty oven-baked beef stew.
Why Make Stew in the Oven?
· Better Browning: A Dutch oven holds heat brilliantly, allowing you to get a superior sear on the beef in batches without the pot cooling down.
· Hands-Off Cooking: Once it’s in the oven, you don’t need to stir or watch it like you would on the stovetop. The oven provides consistent, even heat.
· Deeper Flavor: The enclosed environment of the Dutch oven allows flavors to meld and concentrate beautifully.
· Tender Meat: The low-and-slow, gentle oven heat breaks down the tough connective tissue in the chuck roast without boiling the meat into toughness.
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Classic Oven-Baked Beef Stew
This recipe yields a rich, flavorful stew that is perfect for a cozy dinner.
Ingredients
· 3 lbs beef chuck roast, cut into 1.5-inch cubes
· 3 tbsp all-purpose flour
· 2 tsp kosher salt, plus more to taste
· 1 tsp black pepper, plus more to taste
· 3 tbsp olive oil or vegetable oil
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 3 tbsp tomato paste
· 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
· 4 cups beef broth, divided (low-sodium preferred)
· 1 tbsp Worcestershire sauce
· 2 bay leaves
· 1 tsp dried thyme (or 3-4 fresh sprigs)
· 4 large carrots, peeled and cut into 1-inch chunks
· 3 stalks celery, cut into 1-inch chunks
· 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
· 1 cup frozen peas (optional, add at the end)
· 2 tbsp fresh parsley, chopped (for garnish)
Equipment
· A large Dutch oven (5-7 quarts is ideal) or another heavy-bottomed, oven-safe pot with a tight-fitting lid.
Instructions
1. Preheat Oven: Preheat your oven to 325°F (165°C). This lower temperature is key for tender meat.
2. Prep and Brown the Beef: Pat the beef cubes very dry with paper towels (this is crucial for browning!). In a bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
· Heat 2 tablespoons of oil in your Dutch oven over medium-high heat.
· Working in batches to avoid crowding, add the beef and sear on all sides until a dark brown crust forms, about 5-7 minutes per batch. Don’t rush this step—the fond (browned bits) on the bottom of the pot is packed with flavor.
· Remove the beef with a slotted spoon and set aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of oil if needed. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
· Push the vegetables to the side and add the tomato paste to the center of the pot. Cook for 1-2 minutes, stirring, until it darkens slightly. This deepens its flavor.
4. Deglaze: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Let it simmer and reduce by about half, which will take 2-3 minutes.
· If you’re not using wine, use about ½ cup of the beef broth to deglaze.
5. Combine and Simmer: Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, bay leaves, and thyme. The liquid should almost cover the meat. Bring to a simmer.
6. Braise in the Oven: Once simmering, cover the Dutch oven with its lid and carefully transfer it to the preheated oven.
· Let it cook for 1.5 hours.
7. Add Vegetables: After 1.5 hours, carefully remove the pot from the oven. Stir in the carrots and potatoes. They should be submerged in the liquid. If it looks a bit dry, add a splash more broth or water.
· Cover again and return to the oven for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
8. Final Touches: Remove the stew from the oven. Discard the bay leaves and thyme sprigs (if using fresh). If using, stir in the frozen peas—they will heat through in the residual heat.
· Taste and adjust seasoning with more salt and pepper as needed. The stew will likely need another good pinch of salt. If the broth tastes a bit flat, a splash of Worcestershire sauce or a small pinch of sugar can balance it.
9. Serve: Ladle into bowls and garnish with fresh parsley. This stew is incredible served with crusty bread for dipping, over mashed potatoes, or with a simple side salad.
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Tips for the Best Stew:
· The Cut of Beef is Key: Chuck roast is the best choice. It’s well-marbled with fat and connective tissue, which melts during the long cook time, making the meat incredibly tender and flavorful.
· Don’t Skip the Browning: This is the #1 step for building a deep, rich flavor base. Take your time and do it in batches.
· Deglaze Properly: Scrape up all those browned bits from the bottom of the pot when you add the wine or broth. That’s pure flavor!
· Low and Slow: Resist the urge to increase the oven temperature. A gentle braise is what transforms tough meat into a tender masterpiece.
· Thickening the Stew: The flour on the meat will naturally thicken the stew. If you prefer it even thicker, you can make a slurry: mix 2 tbsp of cornstarch with 2 tbsp of cold water. Stir this into the stew after it’s finished cooking, then bring it to a brief simmer on the stovetop until thickened.
Enjoy your delicious, homemade comfort food