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Oven Beef Stew Recipe

Hearty Oven Beef Stew

5 from 1 vote
Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8 people
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A rustic and hearty Oven Beef Stew that will warm your home and family. The stew comes together quickly, then bakes in oven until thick and bubbly. Serve with a crusty bread for the perfect fall or winter meal.

Ingredients
 

  • 2 lb. stewing beef or chuck roast cut into pieces
  • 1 c. celery, chopped about 1 inch
  • 3 medium onions, cut into 3/4 inch slices
  • 6 carrots, quartered (or baby carrots)
  • 6 potatoes, cut into large pieces
  • 1 c. V-8, or tomato juice
  • 1 slice bread, broken into pieces
  • 3 T. Minute Tapioca
  • Salt & Pepper, generous
  • 1 T. sugar
  • Rosemary
  • Thyme
  • Parsley
  • Sage
  • Onion salt

Instructions

  • Start with about 1/4 cup of olive oil on the bottom of the pot. It may be a little more than that, since I estimate when pouring it in! I chop my veggies up first--potatoes, celery, onion--then add baby carrots. I usually add more potatoes, since my kids love them, and it makes it go farther. You can do the same with any of the veggies. You'll need to add extra seasoning to taste if doing so.
  • Toss with the olive oil. Next add the pieces of stew beef and mix everything together. Break up the bread into small pieces, and add to the pot, along with the V8 juice and tapioca. Mix well again, making sure ingredients are pretty uniformly distributed throughout the pot.
  • Salt and pepper generously, then add your other seasonings: rosemary, thyme, sage, parsley, onion salt, and a bit of sugar. I'll say that this is done to your taste--I know some love extra seasoning, and others like less. If you're not sure, then start with less---you can always taste it later and add a bit more if you need to do so.
  • Once everything is thoroughly mixed, I like to add another drizzle of olive oil, and sprinkle with parsley. Put on the lid, and pop it into a 250 degree oven for 4.5-5 hours, or until potatoes are tender and meat is cooked.

Notes

  1. If you don't have a dutch oven, you can use a large glass baking dish. Follow the same directions, then cover with foil and bake accordingly.
  2. P.S. You can also make this in the crockpot, but the oven method tastes better.

Recipe Equipment

Serving: 8people | Calories: 349kcal | Carbohydrates: 43g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 70mg | Sodium: 1008mg | Potassium: 1373mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7840IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 4mg
Course :Soup/Stew
Cuisine :Soup, Stew
Keyword :Easy Fall Recipes, Fall Soups, Stew
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