Easy Beef Stew in the Oven

This easy Beef Stew in the Oven braises chuck roast low and slow with red wine, baby potatoes, and vegetables for the most tender one pot dinner.

Course Main Course

Cuisine American

Keyword Beef Stew in the Oven

Prep Time 20

Cook Time 3 40

Servings servings

Calories 572kcal

Author Jason Decker

Ingredients

2 pounds chuck roast cut into bite-sized pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
6 cloves of garlic minced
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
2 tablespoons tomato paste
1/4 cup dry red wine
1.5 pounds baby yellow potatoes cut in half
1 large sweet onion large diced
3 cups 1-inch sliced carrots
2 cups 1-inch diced celery
6 cups beef stock
2 bay leaves
1 tablespoon Worcestershire sauce
1 & 1/2 cups frozen peas
2 tablespoons salted butter
fresh chopped parsley for garnish optional

Instructions

Preheat the oven to 300°F. Place the chuck roast into a gallon-sized zippered bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
2 pounds chuck roast, 2 teaspoons kosher salt, 1 teaspoon black pepper
Add the flour to the bag, seal the bag, and toss it around, so the meat is coated.
1/4 cup all-purpose flour
On the stove top in a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until you’ve got golden brown beef on all sides, do not crowd the pan. You will have to sear in batches. Place the pieces onto a plate while you sear the rest.
2 tablespoons vegetable oil
Lower the heat to medium-low and add the garlic, thyme, and rosemary, and cook until fragrant, 30 seconds.
6 cloves of garlic, 2 teaspoons finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary
Add the tomato paste and stir it in. Cook for 1 minute. Deglaze with the red wine, scraping any bits off the bottom of the pot.
2 tablespoons tomato paste, 1/4 cup dry red wine
Add the potatoes, onion, carrots, celery, and chuck roast to the pot. Stir to combine.
1.5 pounds baby yellow potatoes, 1 large sweet onion, 3 cups 1-inch sliced carrots, 2 cups 1-inch diced celery
Add the beef stock, bay leaves, and Worcestershire sauce, and stir to combine. Place the lid on the pot and place it in the oven for 3 and a half hours, or until the meat and vegetables are tender. Stir every hour or so.
6 cups beef stock, 2 bay leaves, 1 tablespoon Worcestershire sauce
Take the lid off the pot during the last hour of cooking to concentrate the flavors and slightly thicken the sauce.
Stir in the frozen peas and butter. Serve immediately with parsley garnish if using.
1 & 1/2 cups frozen peas, 2 tablespoons salted butter, fresh chopped parsley for garnish

Notes

Make sure not to crowd the pot when browning the meat. Doing it in batches ensures a deep brown crust.
Don’t skip deglazing the pot with red wine; it helps lift the flavorful brown bits from the bottom of the pot.
Stir the stew every hour or so to ensure even cooking.
During the last hour of cooking, remove the lid to concentrate the flavors and slightly thicken the sauce.
If you prefer a thicker stew, you can add a cornstarch slurry.
Use a wooden spoon to scrape up all the yummy bits at the bottom of the pot when adding the stock.

Nutrition