Easy Oven Vegetable and Beef Stew

Warm up your home with this hearty and flavorful Easy Oven Vegetable and Beef Stew, a comforting one-pot meal perfect for chilly evenings. Tender cubes of beef are seared to golden perfection before simmering alongside nutrient-packed yellow potatoes, carrots, celery, and a medley of aromatic seasonings like thyme and rosemary in a rich, tomato-infused beef broth. This oven-baked stew offers deep, slow-cooked flavor without the fuss, thanks to simple prep and a foolproof cooking technique using a Dutch oven. Ready in just over two hours, this soul-soothing dish fills your kitchen with irresistible aromas while requiring minimal hands-on time. Serve it with crusty bread or over creamy mashed potatoes for a complete, wholesome dinner that will delight the whole family.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1.5 pounds Beef stew meat, cut into 1-inch cubes
• 4 medium Yellow potatoes, diced
• 3 large Carrots, peeled and sliced into 1/2-inch pieces
• 3 stalks Celery stalks, sliced
• 1 large Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 leaf Bay leaf
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Step 3

Season the beef cubes with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Lightly coat the beef in 2 tablespoons of flour, shaking off the excess.

Step 4

Sear the beef in the pot in batches to avoid overcrowding. Brown all sides of the beef cubes, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.

Step 5

In the same pot, lower the heat to medium and add the onion. Cook for 2-3 minutes until soft and slightly translucent.

Step 6

Add the garlic and tomato paste to the onions. Stir and cook for 1 minute until fragrant.

Step 7

Deglaze the pot by adding 1 cup of the beef broth, scraping the bottom to release any browned bits.

Step 8

Return the browned beef to the pot. Add the potatoes, carrots, celery, dried thyme, dried rosemary, bay leaf, and remaining 3 cups of beef broth. Stir to combine.

Step 9

Season the stew with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 10

Bring the stew to a simmer on the stovetop, then cover the pot with a tight-fitting lid.

Step 11

Transfer the pot to the preheated oven and bake for 2 to 2 1/2 hours, stirring halfway through, until the beef is tender and the vegetables are fully cooked.

Step 12

Carefully remove the pot from the oven. Discard the bay leaf. Taste and adjust seasoning if needed.

Step 13

Serve the stew hot with crusty bread or over mashed potatoes, if desired.

Nutrition Facts

Serving size	(2668.5g)

Amount per serving	% Daily Value*
Calories	2668.7

Total Fat 167.6g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 476.3mg	0%
Sodium 7726.7mg	0%
Total Carbohydrate 151.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 19.5g
Protein 159.1g	0%

Vitamin D 0IU	0%
Calcium 355.1mg	0%
Iron 26.7mg	0%
Potassium 5980.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 23.2%

Carbs: 22.0%