← Back to the recipe

Print: Classic Oven-Braised Beef Stew

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Beef Stew · Classic Oven-Braised

Classic Oven-Braised Beef Stew

Well-browned chuck braised low and slow in red wine and broth until spoon-tender, with potatoes, carrots and peas. The oven does most of the work on a lazy weekend.

Scan for the recipe
Prep
30 min
Cook
3 hr
Total
3 hr 35 min
Serves
6
Level
Medium

Ingredients

  • 2 ½ lb beef chuck roast, cut into 1 1/2-inch cubes
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 tbsp all-purpose flour
  • 3 tbsp vegetable oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 tbsp worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 ½ lb Yukon gold potatoes, cut into 1 1/2-inch chunks
  • 4 carrots, cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Cook to 145°F inside (check with a thermometer).

Steps

  1. Heat the oven to 325°F (165°C).
  2. Pat the beef dry and toss it in a bowl with the salt, pepper and flour.
  3. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Brown half the beef on two or three sides without crowding.
  4. Move the browned beef to a plate.
  5. Repeat with the remaining oil and beef.
  6. Lower the heat to medium. Add the onion and cook until soft, scraping up the browned bits.
  7. Add the garlic and tomato paste and stir until fragrant.
  8. Pour in the wine and scrape the bottom of the pot, then simmer.
  9. Return the beef and its juices and add the broth, Worcestershire, bay leaves and thyme. Bring to a simmer.
  10. Cover the pot and move it to the oven to braise.
  11. Stir in the potatoes and carrots, cover and return the pot to the oven until the beef and vegetables are fork-tender. The beef will be well past the safe 145°F (63°C); the long cook is what makes chuck tender.
  12. Stir in the peas and let the stew stand, uncovered, until they are hot.
  13. Remove the bay leaves, taste for salt and sprinkle with parsley.

Tip: Chuck is the best cut here. Lean "stew meat" from mixed cuts can stay tough.

Tip: No wine? Use an extra cup of beef broth plus 1 tablespoon red wine vinegar.

Tip: Browning in batches matters. A crowded pot steams the beef instead of browning it.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Potatoes soften a little after freezing.

Make ahead: Stew tastes even better the next day. Cool, refrigerate and lift off any fat before reheating.

Estimated nutrition per serving: 730 calories · protein 43 g · carbohydrates 36 g · fiber 5 g · sugars 6 g · fat 43 g (saturated 15 g) · sodium 1,100 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.