Description
Easy Beef Baked Stew
Ingredients
2 lbs beef stew meat, cubed
3 large potatoes, peeled and diced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
1 can (14 oz) diced tomatoes
3 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp olive oil
1 tsp dried thyme
1 tsp paprika
1/2 tsp black pepper
Salt, to taste
Fresh chives for garnish
Directions
Preheat oven: Preheat your oven to 325°F (165°C).
Brown the beef: In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Toss beef cubes with flour, then brown them in batches. Remove and set aside.
Sauté vegetables: In the same pot, sauté onion, garlic, celery, and carrots until softened.
Combine ingredients: Return the beef to the pot. Stir in potatoes, tomato paste, diced tomatoes, thyme, paprika, and black pepper. Pour in beef broth and bring to a simmer.
Bake the stew: Cover the pot and transfer to the oven. Bake for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the flavors meld together.
Serve: Garnish with fresh chives and serve hot with crusty bread or a side salad.
Prep Time: 20 minutes
Cook Time: 2.5 hours
Servings: 6
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Step-by-Step Guide
Follow these detailed steps for a foolproof stew. First, ensure your beef stew meat is patted dry before tossing with flour; this helps achieve a proper sear. When browning, avoid crowding the pot—cook in batches to get a deep, flavorful crust. After sautéing the vegetables, deglaze the pot with a splash of beef broth, scraping up all the browned bits. This is essential for building flavor. When combining everything, layer the ingredients: beef and vegetables first, then seasonings and liquids. Before placing in the oven, ensure the stew is at a gentle simmer. Check the stew every 45 minutes, giving it a careful stir and adding a little more broth if it looks too dry.
Serving Suggestions
This hearty stew is a complete meal but pairs beautifully with sides. Serve it in deep bowls with a chunk of crusty sourdough or fluffy dinner rolls for dipping. For a lighter touch, a simple arugula salad with a lemon vinaigrette cuts through the richness. Over creamy mashed potatoes or buttered egg noodles makes it extra comforting. For garnish, try fresh chives, parsley, or a dollop of sour cream.
How-to Summary
To make Easy Beef Baked Stew: Preheat oven to 325°F. Dredge beef in flour and brown in batches in a Dutch oven. Remove beef and sauté onions, garlic, carrots, and celery. Return beef, add potatoes, tomato paste, diced tomatoes, thyme, paprika, pepper, and broth. Bring to a simmer, cover, and bake for 2-2.5 hours until beef is fork-tender. Garnish and serve.
Frequently Asked Questions
Can I make this stew ahead of time? Absolutely. Stews often taste better the next day. Let it cool completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop.
What if I don’t have an oven-safe pot? You can complete the browning and sautéing steps in any large pot, then transfer everything to a deep, covered casserole dish for baking.
How can I thicken the stew if it’s too thin? Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering stew on the stovetop after baking until it thickens.
Can I add other vegetables? Yes. Mushrooms, parsnips, or peas are excellent additions. Add delicate vegetables like peas in the last 15 minutes of cooking.
Is it possible to cook this in a slow cooker? Yes. After browning the beef and sautéing vegetables, transfer everything to a slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Common Mistakes to Avoid
- Skipping the browning step: This creates fond (browned bits) essential for deep flavor. Don’t rush it.
- Overcrowding the pot while browning: This steams the meat instead of searing it, leading to grey, tough beef.
- Using boiling broth: Adding cold or room-temperature broth helps control the simmer and prevents overcooking the meat initially.
- Stirring too frequently during baking: Limit stirring to once or twice to avoid breaking down the vegetables prematurely.
- Underseasoning: Stews need bold seasoning. Taste and adjust salt and pepper at the end of cooking.
Conclusion
This Easy Beef Baked Stew is the epitome of hands-off, comforting cooking. By utilizing your oven for slow, even cooking, you achieve incredibly tender beef and perfectly melded flavors with minimal active effort. It’s a versatile, crowd-pleasing recipe that is perfect for weeknights or entertaining. Mastering the simple techniques of proper browning and layering flavors will ensure a delicious result every time. We hope this becomes a cherished recipe in your home cooking repertoire.