Oven Beef Stew


Beef Ingredients:

Vegetables and Broth:




  1. Preheat oven to 350°.
  2. In a large resealable plastic bag, combine flour, teaspoon salt and ¼ teaspoon black pepper.
  3. Add beef cubes to plastic bag. Seal and shake to bag to coat beef with flour mixture.
  4. Heat oil on medium-high heat in a Dutch oven.
  5. Add onion and garlic and cook until onion is starting to brown.
  6. Add meat and garlic. Cook on medium-high heat until meat is browned.
  7. Add carrots, potatoes, broth, tomatoes, green beans, thyme, rosemary, sage, Worcestershire sauce, and salt and pepper.
  8. Bring mixture to a simmer on the stovetop.
  9. Cover and transfer pot to oven.
  10. Bake for 2¼ hours.
  11. If you are serving with dumplings remove Dutch oven from oven. Place on stovetop and heat until pot is simmering. Add dumplings. Cover and simmer for 10 minutes, or until the center of the dumplings are firm to the touch. Serve.


Serves 8 to 10.

Do ahead tip: Chop vegetables ahead of time and refrigerate. Place potatoes in a bowl with the beef broth during refrigeration.

Serve with a bowl of crisp salad greens topped with Italian salad dressing and croutons.

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