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Growing up, beef stew always meant comfort. Grandma's secret? Slow-cooking in oven. I've tweaked her recipe, adding red wine for depth and adjusting spices. Result? Tender meat swimming in rich gravy, surrounded by perfectly cooked vegetables. This hearty meal warms soul and belly alike. Best part? Minimal effort, maximum flavor. Just toss ingredients together, let oven work magic. Perfect for chilly evenings or feeding hungry crowd. Ready to recreate childhood memories with modern twist?
Ingredients for Old Fashioned Beef Stew in the Oven
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth delicious when slow-cooked in this hearty stew.
- Olive oil: Adds richness and depth of flavor to the stew while helping to brown the beef and vegetables perfectly.
- Onion: Provides a savory base flavor and sweetness to the stew, enhancing the overall taste of the dish.
- Garlic: Infuses the stew with a delicious aroma and adds a robust, slightly spicy flavor to the dish.
- Beef broth: Creates a rich and savory base for the stew, adding depth of flavor and enhancing the overall meaty taste.
- Red wine: Adds complexity and richness to the stew, complementing the beef and creating a luxurious depth of flavor.
- Tomato paste: Thickens the stew and adds a touch of sweetness and umami flavor to balance out the richness of the beef.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and a hint of freshness.
- Potatoes: Add heartiness and texture to the stew, soaking up the flavors of the broth and beef while providing a comforting element.
- Dried thyme: Infuses the stew with a warm, earthy flavor and aroma, enhancing the overall herbaceous profile of the dish.
- Dried rosemary: Adds a pine-like fragrance and robust, slightly peppery flavor to the stew, complementing the beef and vegetables perfectly.
Read more: Dutch Oven Beef Stew Recipe
Essential Tools and Equipment for Making This Hearty Stew
- Dutch oven: Essential for searing and slow cooking the beef stew in the oven, ensuring tender and flavorful results.
- Chef's knife: Needed for cutting the beef chuck into cubes and chopping onions, garlic, carrots, and potatoes for the stew.
Old Fashioned Beef Stew In Oven Recipe
A hearty, classic beef stew cooked slowly in the oven for a rich, deep flavor.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine optional
- 2 tbsp tomato paste
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- to taste salt and pepper
Read more: Oven Beef Stew Recipe
Instructions:
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic. Cook until softened.
- Stir in tomato paste, then add beef broth and red wine. Bring to a simmer.
- Return beef to the pot. Add carrots, potatoes, thyme, and rosemary. Season with salt and pepper.
- Cover and transfer to the oven. Cook for about 3 hours, until beef is tender.
- Serve hot and enjoy!
Notes:
This stew tastes even better the next day!
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 5mg
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Read more: Hobo Stew Recipe In The Oven
Tips for Making Ahead and Freezing Your Beef Stew
Make Ahead Instructions
- Prepare the stew as instructed, but do not cook in the oven.
- Let it cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to eat, reheat on the stovetop or in the oven until heated through.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the oven.
Browning the beef before braising in the oven adds depth of flavor to the stew by creating a rich caramelized crust on the meat.
Frequently Asked Questions About Preparing This Classic Beef Stew Recipe
FAQ:
Can I make this beef stew recipe ahead of time?
Yes, you can make this beef stew ahead of time. In fact, the flavors tend to meld together even better when it's reheated.
How should I store any leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Can I use a different cut of beef for this stew?
You can use a different cut of beef, like stew meat or brisket, but keep in mind that the cooking time may vary depending on the cut you choose.
Is it necessary to use red wine in this recipe?
The red wine adds depth of flavor to the stew, but you can omit it if you prefer. Just substitute with more beef broth.
Can I cook this beef stew on the stovetop instead of in the oven?
Yes, you can cook this beef stew on the stovetop. Just simmer it on low heat for about 2-3 hours, stirring occasionally, until the beef is tender.
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