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+ servings
a plate of beef stew over mashed potatoes with peas and carrots
5 from 3 votes

Oven Beef Stew

Oven Beef Stew is classic comfort food, simmered slowly in the oven, coated with a savory tomato sauce and mixed with fresh veggies.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Equipment

Ingredients

  • 2 pounds beef stew meat
  • 4 carrots peeled and sliced into ½ inch pieces
  • 1 small sweet onion diced
  • 2 cloves garlic minced
  • 1 cup chopped celery
  • 14 ounces tomato sauce or diced tomatoes, undrained
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 dried bay leaf
  • 1 ½ cups frozen peas
  • chopped fresh parsley to garnish

Instructions

  • Preheat the oven to 350°F/180°C. Spray a 2.5 quart baking dish with cooking spray and set it aside.
  • Cut the stew meat into bite size pieces if needed.
  • Place the beef, carrots, onion, garlic, celery, tomato sauce or diced tomatoes, salt, sugar, paprika, cumin, and olive oil in a large bowl. Stir well to coat the meat in the seasoned tomato sauce. Add this mixture to the prepared baking dish.
  • Tuck the bay leaf into the stew. Cover the dish with foil and bake in the preheated oven for 2 hours or until the beef is tender and the liquid has slightly thickened. Stir the stew every half hour or so.
  • When the meat has cooked, remove the stew from the oven and find and discard the bay leaf. Stir in the frozen peas. Cover and let sit for 5 minutes to allow the peas to thaw and warm through.
  • Serve over mashed potatoes, garnished with fresh parsley.

Notes

  • It's important to use the correct size baking dish for this recipe. If you use a smaller dish the sauce will not thicken up, and if the pan is too big all of the liquid will evaporate. A 2.5-quart oval dish is what I use. A 9x9x3 inch dish also holds 2 quarts and will work well. 
  • Check the meat for doneness at the 1.5-hour mark. If your pieces of meat are smaller, they may be ready sooner than 2 hours. 
  • Oven beef stew is amazing served over mashed potatoes, egg noodles, or rice. 
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. 
  • This recipe is delicious when frozen and reheated, so feel free to make a double batch. Just be sure to cook it in two separate dishes so that it cooks correctly. 

Nutrition

Calories: 321kcal | Carbohydrates: 19g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 835mg | Potassium: 1058mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7603IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 5mg