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Baked Beef Stew

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3h

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6 servings

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Warm up with this hearty and comforting Baked Beef Stew. Tender chunks of beef are simmered in a rich and flavorful broth with an array of vegetables, including potatoes, carrots, and peas. Slow-baked to perfection, this stew is a perfect meal for a cozy night in or a family gathering.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Celery

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 325°F (165°C).

2
Prepare the beef

Cut the beef chuck into 1-inch cubes, trimming away any excess fat.

3
Prepare the vegetables

Peel and chop the onions. Mince the garlic cloves. Peel and cut the carrots into 1-inch chunks. Chop the celery stalks. Peel and cut the potatoes into 1-inch cubes.

4
Coat the beef

In a large bowl, toss the beef cubes with the all-purpose flour until evenly coated.

5
Combine ingredients

In a large Dutch oven or oven-safe pot, combine the coated beef, chopped onions, minced garlic, carrot chunks, chopped celery, potato cubes, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and black pepper. Stir well to combine.

6
Bake the stew

Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Bake for 2 hours, stirring occasionally, or until the beef is tender and the vegetables are cooked through.

7
Add peas

Remove the Dutch oven from the oven and stir in the frozen peas. Return the stew to the oven and bake, uncovered, for an additional 15-20 minutes, or until the peas are heated through.

8
Serve and enjoy

Remove the bay leaf from the stew and discard. Ladle the Baked Beef Stew into bowls and serve hot, accompanied by crusty bread or rolls.

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