Winter Oven Beef Stew
“This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love this dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you’re all set.“
Ingredients
- 6 tablespoons all-purpose flour, divided
- 1/4 teaspoon salt, optional
- 1/2 teaspoon pepper, divided
- 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 3 cups beef broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 3/4 teaspoon dried thyme
- 3 large potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots, cut into 1/4-inch slices
- 1/2 cup frozen peas, thawed
Reviews
I make this about 2 or 3 times a year. The only change I made was an accidental one that I stuck with when I didn't have frozen peas but I had frozen mixed vegetable wuth corn, green beans and peas so I added that instead and have ever since! I like how it goes into the oven and there isn't constant stirring and watching it like I do when it's on the stove.
This was the best stew I’ve ever made. I added marsala and celery, cooked it exactly 2.25 hours. It was delicious. I used whole red potatoes. The Marsala gave it a unique flavor. The cast iron Dutch oven really cooked it well. It was perfect and I will definitely make this again. Oh, also, I used almond flour because I’m gluten free!
2.5 hours is not nearly long enough to get tender stew meat. I cooked mine for 3 hours and the large pieces of stew meat were still not tender. I'd suggest cooking this in a crock pot for 8-10 hours. If you must cook it in the oven, double the time, unless your pieces of stew meat are very small. I'd also suggest using less thyme, unless you really like it strong.
Best stew I ever made! I added 2 stalks celery. Used 1 cup red wine and 2 cups beef stock. Added carrots and potatoes right away. Just did the thawed peas at the end. Serve with a good loaf of bread. The gravy this makes is amazing.
One of the best oven-cooked stew recipes I've seen. Thawing the peas before adding is important. This stew is very flexible and forgiving - you can add the potatoes, peas and carrots at the beginning and just cook for the 2 1/4 hours.
No comment left
I'm just letting readers know the recipe ingredients don't include the potatoes and peas, but they are a part of the directions. It's not a major problem if you're a skilled chef, but for newbie and beginner cooks, it is problematic not having the proportions labeled with the ingredients.
LOVE IT! I made this stew earlier this week over steamed rice. Tonight I added beef broth and had a great Vegetable beef soup! Definitely a keeper!!!!
Very good. I made in my romertopf clay pot, but when adding the veggies had to move to a larger pot. Veggies were cooked in the hour .
We love this beef stew! It's my go-to stew. I've been making it several years now. The taste is wonderful, and the beef cubes get nice and tender.