Oven Braised Beef Stew

Oven Braised Beef Stew

Servings 6
Author Melissa Sperka


  • 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 the 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 the 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.