5 from 14 votes
Baked Beef Stew Recipe
This Baked Beef Stew uses beef chuck or round, slow-cooked in the oven with a blend of vegetables including potatoes, carrots, peas, and aromatics in a tomato and broth base. The lengthy cooking time tenderizes the meat, while flavors meld into a hearty, rich stew ideal for comforting meals.
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
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 400
% 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.