Baked Beef Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Baked Beef Stew Recipe
Description
In the Baked Beef Stew Recipe, cut beef chunks are dredged in flour and browned in olive oil to develop a caramelized exterior. Cooking then continues in a covered Dutch oven with white wine, garlic, celery, onion, vegetable broth, canned tomatoes, potatoes, peas, and carrots, along with bay leaf and herbs. The low oven heat over two hours gently breaks down connective tissue, yielding tender meat.
The stew offers a robust tomato-infused broth with savory depth from the beef and vegetables. The combination of herbs like oregano and basil adds herbal notes, while the vegetables contribute texture and natural sweetness. After baking, the bay leaf is removed, and the stew can be served as a filling main dish.
Use chuck or round cuts as affordable options suited for slow cooking. Leftovers keep well refrigerated for three to four days or can be frozen for up to six months if cooled and stored properly. This stew benefits from the oven’s steady heat and hands-off cooking, making it suitable to prepare ahead or for cozy meals.
Ingredients
- ¼ cup all-purpose flour more or less
- 1 pound beef chuck or round, cut into 1 inch chunks
- 1-2 tablespoons olive oil
- ¼ cup white wine dry
- 1 clove garlic minced
- 1-2 medium celery stalk, chopped
- 1 small onion chopped
- 1 cup vegetable broth
- 1 can tomato peeled, 14 ounces or small can
- ¼ cup water
- 2 large potato cubed
- ½ cup pea
- 1-2 large carrot chopped
- 1 bay leaf
- ½ teaspoon oregano
- ½ teaspoon basil or fresh basil 4-5 leaves chopped
- 1-2 pinches salt or to taste, depends on saltiness of broth
- 1-2 dashes black pepper or hot pepper flakes
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
- Use beef chuck or round for tenderness after slow baking.
- Cook covered in a Dutch oven at 350°F for 2 hours to fully tenderize meat.
- Store leftovers in airtight containers refrigerated up to 4 days or freeze up to 6 months.
- Remove bay leaf before serving for best flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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