Easy Beef Stew Recipe

5 from 2 votes

Transform your dinner routine with our delectable Easy Beef Stew Recipe, a savory masterpiece that promises to tantalize your taste buds and fill your home with the irresistible aroma of slow-cooked goodness. This comforting dish features succulent chunks of beef, tenderized to perfection through the gentle embrace of the oven's radiant heat. Effortlessly prepared and bursting with rich flavors, this easy beef stew is the epitome of hearty, wholesome meals that will warm both your kitchen and your heart on chilly evenings.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: American

Keyword: beef stew, Easy Beef Stew Recipe, Oven Baked Beef Stew, The Best Beef Stew

Servings: people

Calories: 621kcal

Author: George - U Keep Cooking

Equipment

Large Dutch Oven

Ingredients

3 lbs. Beef Chuck cut into 1½-inch pieces
2 tsp Salt
1 tsp Black Pepper
3 tbsp Olive Il
2 Onions (roughly chopped)
2 tsp Garlic (minced)
2 cup Celery (roughly chopped)
2 tbsp Balsamic Vinegar
4 Carrots (roughly chopped)
1½ tbsp Tomato Paste
¼ cup Flour
2 cups Red Wine (dry)
2 cups Beef Broth
2 cups Water
1 Bay Leaf
½ tsp Thyme (dried)
1½ tsp Sugar
1 lbs. Potatoes (Baby Yukon Golds)
Fresh chopped parsley for serving (optional)

Instructions

Preheat the oven to 325°F and set a rack in the lower middle position.
Dry the beef with a paper towel season with the salt and pepper.
In a large Dutch oven or heavy soup pot, heat one tablespoon of the olive oil over medium-high heat. Brown the meat in batches for about 5 minutes per batch. Sear the meat until it develops and nice brown crust but no need to cook the meat through.
Transfer the meat to a warm plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
Stir in tomato paste and cook for another minute.
Add the beef and their juices back to the pan. Sprinkle with the flour and stir until the flour is dissolved for about two minutes.
Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir and loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, place into preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for about an hour more, or until the vegetables are softened, the broth is thickened, and the meat is tender.
Remove the bay leaf and discard, then taste and adjust seasoning add more salt and pepper if necessary.
This stew always tastes better the next day refrigerating overnight allows the flavors to melt together.
Garnish with fresh parsley.
Enjoy with your favorite crusty bread.

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