Oven Braised Beef Stew

This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.

Course Soups, Stews & Chilis

Cuisine American

Keyword beef, braised, one pot, oven braised, stew, vegetables, wine

Prep Time 35

Cook Time 4

Total Time 4 35

Servings servings

Calories 287

Author Laurie McNamara

Equipment

Ingredients

2 to 3 tablespoons avocado oil or extra light olive oil
2½ to 3 pounds bottom round roast cut into 1½ inch pieces (see notes)
2 (heaping) tablespoons steak seasoning I use Kinder's Buttery Steak Seasoning
1/2 cup dry red wine like malbec, merlot or pinot noir
2 medium yellow onions roughly chopped
4 short stalks celery sliced
3 to 4 carrots roughly chopped
8 ounces mushrooms cremini or white button, cleaned and cut in half
2 medium russet potatoes unpeeled, cut into 1½-inch pieces
6 ounces fresh green beans trimmed and cut in half
4 cloves garlic peeled and chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
6 cups beef stock or more if desired.
1/4 cup fine ground tapicoa flour
1 tablespoon Worcestershire sauce
kosher salt to taste
freshly ground black pepper to taste
chopped parsley leaves for garnish

US Customary - Metric

Instructions

Preheat your oven to 250℉ (or 120℃).
Heat the oil in a 7-quart or larger dutch oven on medium high heat.
Meanwhile, add the beef to a bowl and toss with the steak seasoning. Work in batches searing the meat on all sides until deep golden brown, transferring it to a clean plate and repeating with the remaining pieces.
Reduce the heat under the dutch oven to medium-low and add in the onions and garlic. Stir and cook for 2 minutes. Pour in the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned meat back in the pot along with any juices that accumulated, and the remaining vegetables and garlic, stirring to combine.
In a large liquid measuring cup, combine the beef stock, Worcestershire and tapioca. Pour the mixture into the pot, add in the bay leaf and lay the fresh herbs on top. Cover and increase the heat to high and bring it to a boil then slide the pot into your oven and braise for 2½ to 3 hours.
Once braised, remove pot from oven and uncover. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.
Remove the herbs and bay leaf and season with salt and pepper to taste.
Ladle stew into bowls and top with chopped fresh parsley and serve with crusty torn bread or a grilled cheese. sandwich.
See blog post for storing and freezing instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

How to Cut A Roast Into Stew Meat: First slice it into steaks, then cut each steak into long strips and then cube into pieces.

Nutrition