Michelle's Oven Beef Stew

Warmth, comfort, and rich flavors come together in "Michelle's Oven Beef Stew," a hearty classic reimagined for your kitchen. This oven-braised masterpiece starts with tender chunks of seared beef chuck, generously seasoned and slow-cooked in a rich broth of beef stock and red wine. Packed with wholesome vegetables like carrots, celery, and russet potatoes, plus a hint of freshness from frozen peas and thyme, this dish is the epitome of cozy, homemade comfort food. The secret lies in the slow oven-cooking method, which ensures melt-in-your-mouth beef and deep, layered flavors. Perfect for a cozy family dinner or an effortless make-ahead meal, this stew is best served with crusty bread to soak up every savory drop. With its balance of rustic simplicity and gourmet flair, Michelle's Oven Beef Stew will quickly become your go-to for cold-weather gatherings.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck, cut into 1-inch cubes
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 cup All-purpose flour
• 2 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 4 medium Carrots, peeled and cut into chunks
• 3 stalks Celery stalks, chopped
• 3 large Russet potatoes, peeled and cubed
• 3 tablespoons Tomato paste
• 4 cups Beef broth
• 1 cup Red wine
• 1 leaf Bay leaf
• 1 teaspoon Fresh thyme leaves
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef cubes with salt and black pepper. Dust them lightly with flour to coat evenly.

Step 3

Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.

Step 4

In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 5

Add the tomato paste and cook for 2 minutes, stirring to blend it with the onions and garlic.

Step 6

Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Return the seared beef to the pot. Add the carrots, celery, potatoes, beef broth, bay leaf, and thyme. Stir everything to combine.

Step 8

Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 9

Bake the stew in the oven for 2 1/2 to 3 hours, or until the beef is fork-tender and the vegetables are soft.

Step 10

Stir in the frozen peas during the last 10 minutes of cooking.

Step 11

Remove the bay leaf and adjust seasonings with additional salt and pepper if needed.

Step 12

Garnish with chopped parsley, if desired. Serve hot with crusty bread for a complete meal.

Nutrition Facts

Serving size	(3855.8g)

Amount per serving	% Daily Value*
Calories	3950.0

Total Fat 214.5g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6861.3mg	0%
Total Carbohydrate 268.7g	0%
Dietary Fiber 36.9g	0%
Total Sugars 44.8g
Protein 212.5g	0%

Vitamin D 0IU	0%
Calcium 577.9mg	0%
Iron 41.5mg	0%
Potassium 9509.1mg	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: 50.1%

Protein: 22.0%

Carbs: 27.9%