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How To make Oven Baked Beef Stew
4 lb Sirloin, cut in 1x2" cubes
2 c Pinot noir or other hearty
-red wine 1/2 lb Thickly sliced bacon, cut in
-1/2" pieces 2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin 1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste). Cover and refrigerate for 3 hours to marinate. Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the bacon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the drippings. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat. Heat 3 cups of broth in a saucepan. Pour out any drippings that remain in the Dutch oven. melt the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325'F. oven about 2 hours. If the sauce gets too thick, thin it with the extra cup of broth. TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in a covered casserole at 325'F. for about 20 minutes, or until bubbly. You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes). Serves 10. Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated), 811 milligrams sodium.
How To make Oven Baked Beef Stew's Videos
Dutch Oven Beef Stew Recipe
This EASY beginner dutch oven beef stew recipe is amazing. Learn how to make a beef stew with this easy-to-follow video.
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Chapters:
0:00 Intro
0:51 Prep Vegetables
2:35 Prep the chuck roast
5:15 Brown the beef
8:25 Sautee onions, garlic, and tomatoes paste
11:54 Add it all together
12:54 Add in other veggies
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How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew
There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas
Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.
How to Make Beef Stew in a Dutch Oven - The Basics on QVC
- Blue Jean Chef Meredith Laurence teaches you how to make your own homemade beef stew.
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Beef Stew
Serves 6 to 8
Ingredients:
3 tablespoons olive oil
3 pounds beef chuck, cubed (2 -inch cubes)
1 teaspoon salt
freshly ground black pepper
1 onion, chopped (about 1 cup)
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
½ teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
2 tablespoons Worcestershire sauce
2 to 3 cups beef stock
8 small red potatoes, halved or cut into bite-sized pieces
3 carrots, peeled and sliced on the bias
1 cup pearl onions, defrosted if frozen
1 cup frozen peas
¼ cup chopped fresh parsley
Directions:
1. Pre-heat the oven to 275˚ F.
2. Heat a large Dutch oven or stockpot over medium heat. Add 1 to 2 tablespoons of olive oil and working in batches so you don’t overcrowd the pan, brown the beef cubes, seasoning with salt and pepper – about 8 minutes per batch. Set the browned meat aside.
3. Add the onion to the pot and cook until browned - about 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste and cook, stirring, for another minute or two. Then add the red wine and deglaze the pan by scraping up any browned bits on the bottom of the Dutch oven with a wooden spoon. Bring the liquid to a boil and let it simmer for a minute or two. Add the dried rosemary, dried thyme, bay leaf, and Worcestershire sauce and stir. Add 2 cups of the stock and return the liquid to a simmer again. While this comes back to a simmer, return the browned beef to the Dutch oven. Cover with a tight-fitting lid and transfer the Dutch oven to the oven for one hour.
4. Remove the pot from the oven and add the potatoes and carrots. Return to the oven for another hour, adding another cup of stock if necessary.
5. Meanwhile, heat a skillet on medium-high heat. Add the remaining tablespoon of olive oil and cook the pearl onions until lightly browned.
6. Remove the Dutch oven from the oven and add the browned pearl onions. Return to the oven for another 30 minutes. Stir in the peas and heat through for 3 to 4 minutes. Stir in the parsley and serve.
ONE PAN Beef Stew - Easy Oven Recipe!!
This Oven Baked Beef Stew is made in one pan with a hands-off approach and a flavorful Middle Eastern spice blend - an easy weeknight meal!
More one-pan meals to try:
Oven Baked Feta Pasta:
One Pan Chicken & Rice:
#shorts #beefstew #onepanmeal #ovenbakedmeals
How To Make Easy Oven Baked Beef Stew
When you're looking for a delicious beef stew that takes very little effort and yet tastes amazing, it doesn't get any easier than this. Just layer the ingredients in a casserole dish, pop it in the oven and it makes it's own delicious gravy as it bakes. This is one of my husband's favourites.
Ingredients:
1 package dry onion soup mix
1/2 tsp salt
1/2 tsp paprika
1 to 1-1/2 lbs (500-750g) lean beef stew meat cut into bite size pieces
3 medium potatoes
1 medium onion
3 carrots
1 can cream of celery soup
1/2 cup ketchup
Preheat the oven to 325F (160C). In a plastic or paper bag, mix the dry onion soup mix, salt and paprika. Add the stew meat chunks and mix to coat well. Then spread the meat in the bottom of a 2-1/2 qt (2.37 L) casserole dish.
Peel the potatoes and carrots if desired, or just scrub them well. Quarter the potatoes and onion, and cut the carrots in 1 chunks. Spread the vegetables over the meat in the casserole dish.
Now strange as it may sound, combine the soup and ketchup, and pour over the top of the vegetables. I like to spread it evenly, but don't stir it in, you don't want to mix the layers.
Cover and bake for 2 hours (I found 1 hr 40 min enough in my fan-forced oven). Take out and let it sit for a few minutes for the gravy to thicken, then stir everything together and serve. Visit and Like us on Facebook: