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Beef Stew Recipe Oven

A cozy classic that marries tender beef with hearty vegetables in a rich, savory broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds beef chuck cut into 1-inch pieces
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 4 large carrots sliced
  • 3 large potatoes diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas

Equipment

  • Oven-safe Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 300°F (150°C).
  2. In a Dutch oven, heat olive oil over medium-high heat.
  3. Add the beef in batches, browning it on all sides.
  4. Remove the browned beef and add onions to the pot. Sauté until soft and translucent, about 5 minutes, then stir in the garlic.
  5. Pour in a cup of beef broth to scrape up any browned bits from the bottom.
  6. Add the browned beef back to the pot along with the remaining broth, carrots, potatoes, tomato paste, thyme, and bay leaves. Stir everything to combine.
  7. Raise the heat to high and bring the stew to a gentle boil.
  8. Once boiling, cover the pot with a lid and transfer it to the oven. Let it cook for about 2 hours, or until the beef is fork-tender.
  9. In the last 10 minutes of cooking, stir in the frozen peas.

Notes

Let the stew cool slightly before serving; it thickens up and the flavors meld beautifully.