Oven-Braised Beef Stew
Chunks of beef braised in the oven create a tender and flavorful stew. Vegetables and herbs complete this hearty dinner.
Equipment
- Oven-safe braiser with lid
Ingredients
- 3 - 4 pounds beef chuck roast, cut into 1 - 1 1/2" pieces
- neutral oil (avocado, vegetable, etc.)
- 2 teaspoons garlic, minded
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 6 - 8 cups beef stock (or broth or bone broth), divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 1 cup frozen peas
- 10 ounces pearl onions, see Notes
- 3 cups carrots, sliced 3/4" thick
- 3 cups potatoes, cut 3/4" dice, see Notes
- 1/4 cup cornstarch
- 3 tablespoons Italian parsley, chopped
- crusty baguette, for serving, optional, but so good to soak up the stew's liquid
Instructions
- Preheat the oven to 300 degrees.
- Heat 1 tablespoon of oil over medium-high heat in a braiser that is oven-safe.
- Cooking in batches, sear the pieces of beef on all sides. Remove the pieces to a bowl as each batch gets a good sear. Add another tablespoon of oil to the braiser and repeat searing.
- Once all the beef has been seared, add the garlic and stir constantly for about 30 seconds.
- Add the tomato paste and stir, cooking until it has darkened in color.
- Add the Worcestershire and balsamic, 5 cups of the stock, oregano, rosemary, thyme, and bay leaf. Season with salt and pepper as needed. Stir well.
- Add the beef and any juices collected in the bowl into the braiser. Stir.
- Place the lid on the braiser and put in the oven for 2 hours.
- Remove the braiser from the oven. Add the peas, onions, carrots, and potatoes.
- In a 2-cup measuring cup, mix 1 cup of the beef stock and the cornstarch until the starch is dissolved. Add to the stew and stir well.
- Place the lid on the braiser and put it back in the oven for 1 more hour.
- Remove the braiser from the oven and check the carrots and potatoes for doneness and the liquid for thickening. If the vegetables require more time, cook for another 20 to 30 minutes.
- Remove the stew from the oven, stir, taste for seasoning and adjust as desired.
- Top with parsley and serve very warm with toasted baguette slices.
Notes
Pearl onions - if using frozen, just toss them in. If using fresh, peel the tough outer skins, then add to the pot.
Potatoes - use a “waxy” potato such as red, yellow, and white potatoes. You don’t need to peel the skin. If you do use a Russet or Idaho, I would peel them.
Nutrition label was created online with Samsungfood.com using 2 teaspoons of added kosher salt and 2 tablespoons of avocado oil.
Nutrition Facts
Oven-Braised Beef Stew
Amount per Serving
Calories
730.91
% Daily Value*
Fat
41.64
g
64
%
Saturated Fat
15.43
g
96
%
Polyunsaturated Fat
2.15
g
Monounsaturated Fat
18.97
g
Cholesterol
175
mg
58
%
Sodium
1341.04
mg
58
%
Potassium
1747.22
mg
50
%
Carbohydrates
40.1
g
13
%
Fiber
7.24
g
30
%
Sugar
11.1
g
12
%
Protein
47.55
g
95
%
Vitamin C
31.6
mg
38
%
Calcium
119.33
mg
12
%
Iron
6.6
mg
37
%
* Percent Daily Values are based on a 2000 calorie diet.
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