When it comes to hearty and comforting you cannot go wrong with this Easy Beef Stew. Baked low and slow, this is tender, juicy and flavorful. A real dinner time hit.
Beef Stew is one of my favorite comforting meals out there. It has been one since I’ve been young, and we continue to make it this day, especially throughout these winter months.
There is nothing better then tender meat, vegetables in a broth that is flavored with some herbs. You will absolutely go crazy for this Easy Beef Stew.
With minimal prep work, the oven does all the work for you. Let it bake and in the end you will have yourself an amazing dinner time meal that will feed the whole family.
This also works great for leftovers for lunch the next day, or even freezing for a meal that you want to pull out and have for later. Just a classic if you ask me.
If you’ve been looking for a new stew recipe, you cannot go wrong with this Easy Beef Stew. Full of all the flavors, tender and just brings comfort to your belly.
Some of my other favorite stew/soup recipes that we have on our site include: Wendy’s Chili, Chicken Pot Pie Soup and Tortellini Soup.
WHY THIS RECIPE WORKS:
- Makes large hearty servings.
- Great to serve on it’s own or with your favorite sides.
- This is baked so the oven does most of the work for you.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Chuck roast
Salt
Black pepper
All-purpose flour
Vegetable oil
Garlic
Fresh thyme
Fresh rosemary
Tomato paste
Dry red wine
Baby yellow potatoes
Sweet onion
Carrots
Celery
Beef stock
Bay leaves
Worcestershire sauce
Frozen peas
Salted butter
Parsley for garnish, optional
HOW TO MAKE EASY BEEF STEW, STEP BY STEP:
- Preheat the oven to 300 degrees F. Place the cut chuck roast into a gallon-sized ziptop bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
- Add the flour to the bag, seal and toss until all the meat is coated.
- In a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until golden brown on all sides, making sure you do not crowd the pan. Once seared, place the pieces onto a plate while you sear the rest.
- Lower the heat to medium-low then add the garlic, thyme, and rosemary, and cook until fragrant, around 30 seconds.
- Next add in the tomato paste and stir it in, cooking for roughly 1 minute. Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
- Add the potatoes, onion, carrots, celery, and chuck roast to the pot, stir to combine.
- Then add the beef stock, bay leaves, and Worcestershire sauce, stir to combine. Place the lid on the pot and place it in the oven for 3 ½ hours or until the meat and vegetables are tender, making sure to stir every hour or so.
- Take the lid off the pot during the last hour of cooking to let the flavors concentrate and let the sauce thicken slightly.
- Lastly, stir in the frozen peas and butter until thawed and melted. Serve immediately with parsley if desired.
DO I HAVE TO USE CHUCK ROAST?
While this is our go-to for this recipe, if you want to switch it up you can also use pre-cut stew meat, short ribs, brisket or round steak.
Just use what you can find and what you think will taste best in this, but our recommendation is the chuck roast as that is what we use the most.
IS THE BUTTER A NECESSARY INGREDIENT?
The butter is absolutely optional and you can omit it if you like. We like to use is as we feel that it give a little more richness to the dish.
CAN I USE OTHER VEGETABLES?
If you want to use some other vegetables some good ones that we have used are diced rutabaga, mushrooms and green beans.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
You can also freeze this Easy Beef Stew. Place in a freezer container or bag and it will keep in the freezer for up to 3 months.
To defrost, remove from the freezer into the refrigerator until thawed. You can reheat this in the microwave, on the stovetop or in the oven until heated through.
TIPS AND TRICKS:
- Other meats can be used, see above on some suggestions.
- We like to use the baby yellow potatoes for this for the texture, highly recommend sticking with them.
- The butter is optional but adds a nice richness to this stew.
- The oven does all the work for you, make sure that you are stirring roughly every hour.
- Make sure you use a larger dutch oven with a lid since this will be baking in the oven.
- Other vegetables can be used, see above for ideas.
- This can be frozen, again see above on how to do that.
When it comes to comfort food, you really can’t go wrong with a good hearty stew. This Easy Beef Stew is tender, juicy and all around flavorful, the perfect meal for the family.
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Easy Beef Stew
Ingredients
- 2 pounds chuck roast cut into bite-sized pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- 6 cloves of garlic minced
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 1.5 pounds baby yellow potatoes cut in half
- 1 large sweet onion large diced
- 3 cups 1-inch sliced carrots
- 2 cups 1-inch diced celery
- 6 cups beef stock
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 ½ cups frozen peas
- 2 tablespoons salted butter
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 300 degrees F. Place the cut chuck roast into a gallon-sized ziptop bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
- Add the flour to the bag, seal and toss until all the meat is coated.
- In a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until golden brown on all sides, making sure you do not crowd the pan. Once seared, place the pieces onto a plate while you sear the rest.
- Lower the heat to medium-low then add the garlic, thyme, and rosemary, and cook until fragrant, around 30 seconds.
- Next add in the tomato paste and stir it in, cooking for roughly 1 minute. Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
- Add the potatoes, onion, carrots, celery, and chuck roast to the pot, stir to combine.
- Then add the beef stock, bay leaves, and Worcestershire sauce, stir to combine. Place the lid on the pot and place it in the oven for 3 ½ hours or until the meat and vegetables are tender, making sure to stir every hour or so.
- Take the lid off the pot during the last hour of cooking to let the flavors concentrate and let the sauce thicken slightly.
- Lastly, stir in the frozen peas and butter until thawed and melted. Serve immediately with parsley if desired.
Notes
- Other meats can be used, see above on some suggestions.
- We like to use the baby yellow potatoes for this for the texture, highly recommend sticking with them.
- The butter is optional but adds a nice richness to this stew.
- The oven does all the work for you, make sure that you are stirring roughly every hour.
- Make sure you use a larger dutch oven with a lid since this will be baking in the oven.
- Other vegetables can be used, see above for ideas.
- This can be frozen, again see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Mark
I’d give this 10 stars if I could. What a great recipe, absolutely delicious! Will definitely be making this many times this winter.