Tummy filling comfort food like this Oven Braised Beef Stew and chilly weather is a match made in heaven. The magic in this beef stew begins on the stovetop by browning the flour dusted seasoned cubes of beef. You then adding a heaping helping of celery, onion, carrots and golden potatoes. It’s finished in the oven where it will braise to tender perfection. There’s comfort in each bite.
Easy Oven Braised Beef Stew Recipe
The robust flavor of beef stew actually shines when using a less expensive cut of meat. I sometimes use cubed chuck roast to make oven braised beef stew if I’m fortunate enough to catch it on sale, and my butcher is kind enough to cut it up for me. A quick dusting with seasoned flour then browned in butter and oil to add a depth of flavor are simple steps that will set you up for full-flavored success. I actually recommend browning the stew beef prior to making slow cooking beef stew as well. I know, many slow cooking fans prefer not to add any steps to preparation but, to me it’s well worth the small amount of effort to add the extra depth of flavor.
How to Make the Best Oven Braised Beef Stew Recipe
In this oven braised stew, a few sprigs of fresh thyme, bay leaves and seasonings marry with the red wine to become a rich full flavored broth. It’s perfect for serving with yeast rolls or garlic bread for dipping.
- Ingredients you’ll need to make homemade Braised Beef Stew: 2 pounds stew beef, carrots, onions, potatoes, celery, beef stock, garlic salt, black pepper, paprika, onion powder, steak seasoning, olive oil, bay leaves, butter, oregano, red wine, tomato paste, Worcestershire sauce and parsley or thyme for garnishing.
- Kitchen gadgets you’ll need: A large heavy bottomed pot or Dutch oven, a sharp knife and cutting board, vegetable peeler, measuring cups and spoons and a large spoon for stirring.
- I like to use red wine and tomato paste as ingredients for the sauce which gives it a rich color and flavor. It also negates the need to add cornstarch or extra flour to thicken the broth.
- If you’d like to use chuck roast in this recipe you can in the same amount. Adjust the cooking time according to the size of the beef chunks you’re using. Think bite-size cubes.
- If a thinner broth is to your liking, then you can adjust the amount of tomato paste to your personal taste.
- If you prefer not to use red wine, substitute the same amount of beef broth and you’ll be good to go.
- You can serve beef stew in a bowl with cornbread muffins, ladled over oven baked rice or mashed potatoes.
- Store leftover Oven Braised Beef Stew chilled in the refrigerator for up to 5 days. Reheat in a saucepan over medium heat or in single serving portions in the microwave.
More Southern Style Beef Recipes to Make
Depending on the cut of beef, it’s ideal for slow cooking and braising. More easy beef recipes you may also like to try:
- Guinness Beef Stew is just the ticket for celebrating St Patrick’s Day.
- Instant Pot Vegetable Beef Soup comes together in no time flat.
- Slow Cooked Braised Beef Short Ribs are tender and succulent.
- Beef Wellington is a special dish for a special occasion.
- Smothered Sweet and Sour Pot Roast is perfect for Sunday Supper.
- Another homestyle classic, Chuck Wagon Stew from Belly Full.
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Helpful Kitchen Items:
Oven Braised Beef Stew
- 2 lb beef stew beef
- 1/4 cup all purpose flour
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- Olive oil
- 2 Tbsp butter
- 1 medium onion diced
- 1/2 lb carrots peeled and sliced diagonally
- 1 celery rib sliced
- 2 bay leaves
- 1 1/2 tsp steak seasoning i.e. Chicago, Montreal OR your favorite
- 1/4 tsp dried oregano
- 1 cup red wine (May use beef stock instead]
- 3 cups low sodium beef stock
- 1/4 cup tomato paste, plus additional as needed
- 1/4 cup Worcestershire sauce
- 1 1/2 lb golden potatoes 1-inch cubes
- Additional thyme or chopped fresh parsley for garnishing
- Preheat the oven to 325°F.
- Place the stew beef into a large plastic zip top bag. Add the flour, garlic salt, onion powder, paprika and pepper. Shake until coated.
- Drizzle the bottom of a dutch oven with olive oil. Add the butter. Over medium-high heat brown the meat in batches. Remove to a platter.
- Add onion, carrots, celery, bay leaves, steak seasoning and oregano to the dutch oven. Cook for 1-2 minutes just to soften stirring to loosen any brown bits on the bottom of the dutch oven.
- Add red wine, beef stock, tomato paste and Worcestershire to the pot. Stir well then return the beef. Add several sprigs of thyme.
- Cover and bake for 1 hour. Uncover and add the potatoes, stirring to incorporate.
- Replace the cover and cook for another 1 1/2 hours OR until the meat and potatoes are fork tender.
- Check the thickness of the broth.You may adjust using additional tomato paste, if desired..
- Garnish with fresh thyme or chopped Italian parsley.