Baked Beef Stew Recipe

Name: Baked Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: ¼ cup all purpose flour (more or less); 1 pound beef (chuck or round) cut into 1" chunks; 1-2 tablespoons olive oil; ¼ cup dry white wine; 1 clove garlic minced; 1-2 medium stalk of celery chopped; 1 small onion chopped; 1 cup vegetable broth; 1 can peeled tomatoes (14 ounces or small can); ¼ cup water; 2 large potatoes cubed; ½ cup peas; 1-2 large carrot chopped; 1 bay leaf; ½ teaspoon oregano; ½ teaspoon basil (or you can use fresh basil 4-5 leaves chopped); 1-2 pinches salt or to taste (depends on how salty your broth is); 1-2 dashes black pepper or hot pepper flakes

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
400 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Baked Beef Stew Recipe

Gianna Palmer

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This easy to make one pot Beef Stew is full of chunks of veggies and tender lean beef. Slow cooked in the oven it makes the best stew ever.

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Ingredients

Servings

¼ cup all purpose flour (more or less)
1 pound beef (chuck or round) cut into 1" chunks
1-2 tablespoons olive oil
¼ cup dry white wine
1 clove garlic minced
1-2 medium stalk of celery chopped
1 small onion chopped
1 cup vegetable broth
1 can peeled tomatoes (14 ounces or small can)
¼ cup water
2 large potatoes cubed
½ cup peas
1-2 large carrot chopped
1 bay leaf
½ teaspoon oregano
½ teaspoon basil (or you can use fresh basil 4-5 leaves chopped)
1-2 pinches salt or to taste (depends on how salty your broth is)
1-2 dashes black pepper or hot pepper flakes

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Instructions

Pre-heat oven to 350F (180C).
On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate 20-30 seconds. Then add the garlic, chopped celery and onion, cook on medium heat for about 2-3 minutes stirring often.
Add the remaining ingredients stirring to combine (the tomatoes can be crushed with a fork to break them up). Cover the pot and place in the pre-heated oven. Let cook for 2 hours. Let sit 5-10 minutes, remove the bay leaf before serving. Enjoy!

Notes

The best and the cheapest cut of beef for a Stew or Thick Soup is known as chuck, which comes comes from the front shoulder, another good choice would be the round cut which comes from the rear muscle. Either of these will work.
Because they are a cheap cut of meat, means they need a slow cooking in order to make them tender. That is why this stew baked in the oven for two hours is perfect.
Any leftovers should be stored in an airtight container in the fridge, it will last up to three to four days. It can also be frozen, be sure to store the completely cooled stew in a freezer safe container. It will keep for up to four to six months.

Nutrition Information

Show Details

Calories 400kcal (20%) Carbohydrates 44g (15%) Protein 34g (68%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 70mg (23%) Sodium 489mg (20%) Potassium 1603mg (46%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 5060IU (101%) Vitamin C 35mg (39%) Calcium 135mg (14%) Iron 10mg (56%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 400 kcal

% Daily Value*

Calories	400kcal	20%
Carbohydrates	44g	15%
Protein	34g	68%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	70mg	23%
Sodium	489mg	20%
Potassium	1603mg	34%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	5060IU	101%
Vitamin C	35mg	39%
Calcium	135mg	14%
Iron	10mg	56%