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 rich, deep  flavorful gravy. Just this thing to warm your up on a cold winter’s day!

Baby, it’s cold out side.

Oven Braised Beef Stew l SimplyScratch.com

The snow has been falling steadily all day long. And by the end of the week, our temperatures will be low. And by low I mean -1. GAH! I do not want to leave the house when it’s like this. I want to be holed up with movies and coffee wearing all the scarves, thick socks and eating cozy comforting dishes. Like stew.

Over the weekend I made this amazing oven braised beef stew. It’s my mom’s recipe that I found in the beloved three-ring binder of Our Family’s Beloved Recipes that she gave all us daughters years back. And because I’m my mother’s daughter, I only changed the quantities a little, but the ingredients remain the same. Maybe.

Oven Braised Beef Stew l SimplyScratch.com

Beautifully browned beef with lots of veggies, herbs and garlic in a deeply rich and brown gravy, all in one pot. It’s just what the cold weather ordered (wait, huh?) so bust out a loaf of crusty bread and dive on in!

Oven Braised Beef Stew l SimplyScratch.com

First cube up a 2-1/2 pounds of a bottom round roast into a little over 1-inch pieces, like how I did it in this post. I like to cut my own stew meat, because do you really know what cut of meat is in the pre-cut package labled “stew meat”?

Then prep all of the remaining veggies and rustle up the remaining ingredients.

Oven Braised Beef Stew l SimplyScratch.com

Next sprinkle the pieces of beef with 2 tablespoons of steak seasoning. I like to use Simply Organic Chophouse Seasoning. [affiliate]

Oven Braised Beef Stew l SimplyScratch.com

Heat the bacon fat and olive oil in a large 6 quart (or larger) dutch oven. Then work in batches, searing the meat until deep golden. The rich color and deep flavor of this braised beef stew is because of the searing of the stew meat.

Oven Braised Beef Stew l SimplyScratch.com

Transfer the deeply caramelized meat to a clean bowl and repeat with the rest. For me I did it in 3 batches and it took me about 20-25 minutes.

Oven Braised Beef Stew l SimplyScratch.com

Then reduce the heat to medium, pour the wine into the pot, using a wooden spoon and scraping up the browned bits on the bottom. Immediately tossing all the meat back in afterwards.

Oven Braised Beef Stew l SimplyScratch.com

Then mix the 1/4 cup of tapioca flour in with the 4 cups beef broth and 1 tablespoon Worcestershire and then pour it all into the pot. Next, toss in all those vegetables and garlic in and give it one last stir. Lastly, place bay leafs into the broth and lay the fresh herbs on top, cover with the heavy lid and bring to a boil before sliding into your preheated 250° oven for 3-1/2 to 4 hours.

Yes 250°. Low and slow, remember? <3

Ps. I found tapioca flour and my local grocery store but if you’re having trouble finding it, you can order it on Amazon. [affiliate]

Oven Braised Beef Stew l SimplyScratch.com

In the oven is where the magic happens. Slowly cooking the vegetables until they are perfectly tender and the meat falls apart easily.

Oven Braised Beef Stew l SimplyScratch.com

Stew. Yum.

Oven Braised Beef Stew l SimplyScratch.com

As you’d expect, this braised beef stew fills your home with the most intoxicating aroma. And on days when the winter weather chills you to the bone, this stew is a warm hug… thawing you from the inside out in the best way possible.

Oven Braised Beef Stew l SimplyScratch.com

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Oven Braised Beef Stew l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: about 8 to 10

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 rich, deep flavorful gravy. Just this thing to warm your up on a cold winter's day!
Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes

Ingredients

  • 1 tablespoon bacon fat
  • 1 tablespoon extra light olive oil
  • 2-1/2 pounds bottom round roast, cut into 1 to 1-1/2 inch pieces
  • 2 tablespoons steak seasoning (I like Simply Organic Chophouse Seasoning)
  • 1/2 cup dry red wine (I like Malbec)
  • 2 yellow onions cut into eighths
  • 2 stalks of celery, sliced
  • 4 large carrots, cut into pieces
  • 1 (8 ounce) package of mushrooms, halved or quartered if large
  • 2 medium russets, cut into 1-1/2 inch pieces
  • 1/4 pound fresh green beans, trimmed and halved (optional)
  • 4 cloves fresh garlic, peeled and roughly chopped
  • 4 springs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 4 cups beef stock
  • 1/4 cup fine ground tapicoa flour
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • chopped parsley leaves, for garnish

Instructions

Heat the bacon fat and olive oil in a 6 quart or larger dutch oven on medium high heat and preheat your oven to 250°.

Meanwhile, toss the stew meat with the steak seasoning. Work in batches searing the meat until deep golden brown on all sides, transferring it to a bowl and repeating with the remaining pieces.

Reduce the heat under the dutch oven to medium low, de-glaze with the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned stew meat back in the pot, with the 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 3-1/2 to 4 hours.

Once braised, remove pot from oven and uncover. Remove the herbs and bay leaf and season with salt and pepper to taste.

Top with chopped fresh parsley and serve with crusty torn bread.

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Oven Braised Beef Stew l SimplyScratch.com

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6 Responses to “Oven Braised Beef Stew”

  1. #
    1
    Susan — December 12, 2016 at 9:15 am

    Looks great! Love a beef stew that cooks slow in the oven. Nothing makes your house smell better!

    Also, thank you so much for including a specific wine recommendation. I never know what to buy when a recipe says dry red or dry white wine.

    • Laurie McNamara replied: — December 12th, 2016 @ 9:22 am

      Hi Susan! I totally agree with you! The rosemary especially smells heavenly! And about the wine, I am the same way! I had to start writing down the wine I’d use in recipes, because I could never remember Sauvignon Blanc or Pinot Grigio etc. I’m glad you find it helpful too! 🙂

  2. #
    2
    Jim — December 13, 2016 at 12:08 am

    How much Worcestershire sauce should be added? Thanks!

    • Laurie McNamara replied: — December 13th, 2016 @ 12:24 am

      Hi Jim! That’s 1 tablespoon, I fixed it the recipe instructions. Thanks for kindly pointing that out! 🙂

  3. #
    3
    Cat — March 28, 2017 at 4:41 am

    Is there a substitute for the steak seasoning?

    • Laurie McNamara replied: — March 31st, 2017 @ 4:48 pm

      In a pinch you could do coarse salt and pepper. 🙂

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