Old-fashioned Baked Beef Stew Recipe: The Ultimate Comfort Food by Donna John
Stew is just one of those dishes that puts a smile on my face. There are so many ways to make stew, too. In the oven, on the stovetop, in the slow cooker. This old-fashioned beef stew recipe cooks in the oven. It's the perfect hearty, comfort food meal for the fall and winter months.
This oven-baked beef stew recipe has your typical stew meat, onion, celery, carrots and potatoes, but also has green peas, which I love. The rich broth is made with red wine, beef stock and rosemary.
Serve this baked beef stew with a big loaf of crusty bread. I also like to serve a salad with it, just because. This stew reheats beautifully and tastes even better the next day.
Prep Time: 15 minutes
Cook Time: 3 hours and 15 minutes
Total Time: 3 1/2 hours
Servings: 6 to 8
- 1 3-pound chuck roast, cut into cubes
- 6 cloves garlic, minced
- 1/2 cup minced onion
- 1/4 cup flour
- 1 cup red wine
- 4 cups beef stock
- sprig fresh rosemary
- 2 bay leaves
- 3 ribs celery, sliced
- 3 large carrots, sliced
- 1 large onion, chopped
- 4 - 5 red potatoes, cut into wedges
- 1 cup frozen green peas
Here's how to make it:
- Heat a little oil in a large ovenproof pot. Season the beef with salt and pepper. Brown the beef on all sides in the hot oil. You will have to do this in batches. Remove to a plate.
- Add the minced onion and garlic to the drippings. Cook, stirring, for about 2 minutes. Add the flour and cook about 1 minute.
- Add the beef stock and red wine. Cook, stirring up the brown bits from the bottom of the pan, about 1 minute.
- Put the beef back into the pot. Add the celery, rosemary and bay leaves. Bring to a boil, cover and place in a preheated 325-degree oven. Cook for about 2 hours.
- Add the potatoes, onion and carrots. Cover and continue to bake for another 40 to 45 minutes.
- Add the peas and bake another 15 minutes. Season with salt and pepper before serving.
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Ovenproof Pots $10 & Up
Beef Stock $2 & Up
Bay Leaves $3 & Up
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