Oven Baked Beef Stew

Oven Baked Beef Stew

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “This is a favorite fall meal in my house. It’s easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.”

    Ingredients

  • 2lbsstewing beef, cubed
  • 1/4 cupflour
  • salt and pepper
  • 2cupsbeef stock
  • 1/2 cupred wine
  • 1 (14ounce) cans tomatoes, with juice
  • 5carrots, sliced
  • 2onions, sliced
  • 1 1/2 cupsmushrooms, sliced
  • 1/2 teaspoondried rosemary

    • Directions

  • Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
  • Let the meat get lightly browned.
  • Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
  • Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

    • Reviews

  • “Thanks for the recipe! Hubby said either I make him some beef stew or buy him Dinty Moore. LOL. Couldn’t do that so I made it. I used sirloin I had bought that turned out to not be so great, was very tender cooked this way. I did omit the tomatoes but added celery and red skin potatoes…love cooked celery!! My son who for a week when I would give options for dinner always picked the other option, after announcing he really ddin’t like beef stew. But after eating this changed his mind. Thanks Bergy!!”

  • “I am rating cooking the beef by your method only, since I followed Recipe #107029 for the rest. Normally I make a greasy mess on my stove top when I brown meat, so I loved this oven-baked method! This was a superb technique for browning the beef and I’ve never had such good crusty beef in a stew before!It was like a “perfect pot roast.”Thanks Bergy, for posting.Roxygirl”

  • “We really enjoyed this lightly seasoned but flavor dinner! I don’t have a dutch oven so I used a large casserole dish. Everything worked well except it was more like a soup broth than a stew gravy when I took it out of the oven. I thickened it a bit with some flour water and it turned out fine. I served it with Recipe #98636. Thanks for the tip on the potatoes; I added them also. Thanks Bergy for another great recipe!”

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