One Pot Oven Beef Stew

A one pot oven beef stew on a winter night sounds really good! I can’t think of a better dish than Simply Mamá Cooks‘ recipe. It is filled with beefy and savory goodness that is so hard to resist. Plus, the meat, potatoes, and carrots are perfectly cooked. It is definitely the perfect meal for the whole family during this cold season. You can have it either for lunch or dinner at home.

RELATED: Easy Crockpot Garlic Mashed Potatoes Recipe

This beef stew recipe is easy to make and only requires one pot, so you don’t need to do a lot of cleaning after eating. It is also great for potluck or gatherings as it can serve a big group. Tons of side dishes go well with your favorite beef stew, like crusty bread, mashed potatoes, rice, green beans, and biscuits. Nothing can surely beat a classic French beef stew that is braised in the oven.

Easy Oven Beef Stew Ingredients

• 3 1/2 lbs of boneless beef chuck  roast
• 2 teaspoons of coarse or flaky salt
• 1 1/2 teaspoons of cracked black pepper
• 1/4 cup of cooking oil
• 1 large onion (chopped)
• 1 celery stick (chopped)
• 5 cloves of garlic (roughly chopped garlic)
• 2 tablespoons of tomato paste
• 6 tablespoons of all-purpose flour
• 4 1/2 cups of beef broth
• 1 1/2 cups of dry red wine
• 3 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 dried bay leaf
• 1 1/2 lbs of russet potatoes
• 2 large carrots
• salt and pepper to taste
• chopped fresh parsley

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How to Make Beef Stew in the Oven

Step 1:

Start by preheating your pot and cutting the beef chuck roast into 1 to 1 1/2-inch pieces. Season the beef with salt and pepper.

Step 2:

Brown the beef in batches. Once the pot is hot, add oil and put the beef pieces in a single layer with spaces in between. Cook until browned on all sides. Transfer to a plate.

Step 3:

Add the chopped onion and celery to the pot and season with a little bit of salt. Sauté until translucent. Add the garlic and a little bit of oil. Sauté for a few minutes then add 2 tablespoons of tomato paste. Cook for a minute.

Step 4:

Bring back the meat and add 6 tablespoons of all-purpose flour. Mix until well incorporated and cook for about 2 minutes.

Step 5:

Add dry red wine and deglaze the pot. Next, add the beef broth, thyme, rosemary, and bay leaf. Place the lid and bring it to a boil.

Step 6:

Turn the heat off and place in a 325F preheated oven. Cook for an hour and a half.

Step 7:

While the pot is in the oven, prepare your potatoes and carrots. After 1.5 hours, take it from the oven and remove the aromatics. Taste and adjust seasonings if needed. Add the chunks of carrots and potatoes. Stir, cover with the lid, and place back in the oven for 1.5 hours.

Step 8:

After cooking, give it a stir and garnish with chopped parsley.

One Pot Oven Beef Stew