Best 5 Oven Baked Stew Beef Recipes

Indulge in the hearty goodness of our oven-baked stew beef, a classic comfort food elevated with simple yet flavorful ingredients. Tender chunks of beef, slow-cooked in a rich and savory broth, come together with an array of aromatic vegetables, creating a delectable dish that's perfect for chilly nights.

This recipe is a delightful combination of convenience and culinary expertise. We'll guide you through each step, from searing the beef to crafting a flavorful broth infused with red wine, herbs, and spices. Whether you prefer a traditional approach or a modern twist, we've included variations to cater to diverse preferences.

For those seeking a gluten-free option, we've adapted the recipe to ensure you can enjoy this comforting stew without compromising taste. Additionally, we've included a slow-cooker variation for effortless preparation and a vegetarian alternative featuring hearty plant-based protein sources.

Join us on this culinary journey as we explore the secrets behind this classic dish. From selecting the perfect cut of beef to achieving the ideal balance of flavors, we'll provide expert tips and tricks to ensure your oven-baked stew beef turns out perfectly tender, flavorful, and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-BAKED BEEF STEW

Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

SAVORY OVEN-BAKED BEEF STEW

Savory Oven-Baked Beef Stew image

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Provided by ugogirl

Categories Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 lbs lean stewing beef, cubed
1/3 cup flour or 1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic
1/2 teaspoon marjoram leaves
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, undrained and cut up
1 (10 1/2 ounce) can condensed beef broth
2 cups cubed potatoes
1 cup sliced celery
4 medium carrots, sliced
1 medium onion, diced
1 bay leaf

Steps:

Heat oven to 325 degrees.
Meanwhile, heat oil in Dutch oven.
Brown beef.
Add flour, salt, garlic powder, marjoram and pepper.
Stir in undrained tomatoes and beef broth, mix well.
Bring mixture to a boil, stirring frequently.
Add remaining ingredients and mix well.
Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
Stir twice during baking.
Remove bay leaf before serving.

HEARTY OVEN BAKED BEEF STEW

Hearty Oven Baked Beef Stew image

I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!

Provided by R.Lynn

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 lbs lean stewing beef, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

Steps:

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
Add remaining ingredients and mix well.
Pour into a greased 13x9x2 inch or 3 quart baking dish.
Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 460.8, Fat 18, SaturatedFat 7, Cholesterol 110.6, Sodium 875.5, Carbohydrate 39.5, Fiber 4.9, Sugar 12.8, Protein 35.1

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Easy Beef Stew Baked in a Cast Iron Dutch Oven image

This is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Recipe #348286, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. UPDATE This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.

Provided by Secret Agent

Categories Stew

Time 4h20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless beef cubes, lean
3 large russet potatoes, peeled and quartered (or six chunks)
1 lb carrot, peeled and chunked
1/2 large onion, peeled and quartered (or 1 - 1 1/2 cup pearl onions)
1 cup celery, chunked
1 cup rutabaga, peeled sliced
1 (15 ounce) can tomato sauce
1 cup water
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon parsley, flat leaf, chopped
2 teaspoons chives, snipped
1 teaspoon Kitchen Bouquet

Steps:

Put all ingredients into the dutch oven and stir to mix.
Cover and bake at 300* for 4 hours or until you are ready to eat.
You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
Serve with hot buttered biscuits, Recipe #348286 .

Nutrition Facts : Calories 1473.5, Fat 122, SaturatedFat 50.5, Cholesterol 169.1, Sodium 731.9, Carbohydrate 73.6, Fiber 12.4, Sugar 15.7, Protein 23

OVEN BAKED BEEF STEW

Oven Baked Beef Stew image

Provided by Kitchen Crew

Categories Beef

Number Of Ingredients 13

Ingredients

4 lb beef sirloin tip, cubed
2 c dry red wine
1/2 lb bacon, cut into 1/2" and diced
2 Tbsp olive oil
2 large chopped onions
2 carrots, sliced
1/4 c butter
1/4 c flour
4 c chicken broth
2 large garlic cloves, very thinly sliced
2 tsp tomato paste
1.5 tsp salt to taste
1/2 tsp pepper to taste

Steps:

1. Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an \"off\" taste).
2. Cover and refrigerate for 3 hours to marinate.
3. Reserving the marinade, drain the beef and dry on paper towels.
4. Simmer the bacon for 10 minutes in enough water to cover.
5. Drain and pat dry (this rids the bacon of smokiness and some fat).
6. In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
7. Drain on paper towels.
8. Pour off all but 2 tablespoons of the drippings.
9. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
10. With a slotted spoon, remove each batch to a bowl.
11. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
12. Remove with a slotted spoon to the bowl of meat.
13. Heat 3 cups of broth in a saucepan.
14. Pour out any drippings that remain in the dutch oven.
15. Melt the butter over medium heat in the dutch oven, then stir in the flour.
16. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
17. When the paste is a dark golden brown, stir in the broth.
18. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
19. Add the sauteed vegetables and meat and stir in the reserved wine marinade.
20. Quickly bring to a boil.
21. Cover and bake in a preheated 325 oven for about 2 hours.
22. If the sauce gets too thick, thin it with the extra cup of broth.
23. TO SERVE AFTER FREEZING: Thaw according to recommendations.
24. Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
25. You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).

Tips:

Choose the right cut of beef: chuck roast or stew meat are ideal for this recipe.
Brown the beef in a pan before braising: this will add flavor and color to the stew.
Use a good quality red wine: a full-bodied wine like Cabernet Sauvignon or Merlot will add depth of flavor.
Don't be afraid to add vegetables: carrots, celery, and onions are classic additions, but you can also add potatoes, parsnips, or turnips.
Season the stew well: salt, pepper, garlic, and herbs like thyme and rosemary are all good choices.
Cook the stew low and slow: this will allow the flavors to develop and the beef to become tender.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Oven-baked beef stew is a classic comfort food that is easy to make and always a hit. With its tender beef, flavorful gravy, and hearty vegetables, it's a perfect meal for a cold winter night. So next time you're looking for a delicious and satisfying meal, give this recipe a try.