Baked Beef Stew: The EASIEST One-Pot Recipe

baked beef stew is a hug in a bowl. This isn't just any stew; it’s a deeply comforting, slow cooked meal that fills your kitchen with the most incredible aromas. Think tender chunks of beef, perfectly cooked vegetables, and a rich, savory gravy, all coming together in a symphony of flavor.

Growing up, my grandmother, Nana Rose, always made beef stew on chilly autumn days. Her secret ingredient? Time and love. This baked beef stew recipe pays homage to her traditional methods while streamlining the process for today’s busy cooks. It’s a dish that evokes memories of warmth, family, and Nana Rose’s incredible cooking. Now put on your apron let’s start!

Why You Will Love This baked beef stew Recipe

This baked beef stew recipe is a winner for so many reasons. First and foremost, it’s incredibly comforting. There’s nothing quite like a warm bowl of beef stew on a cold day. Secondly, it’s relatively easy to make. Yes, it requires some time in the oven, but the hands on prep is minimal. Think of it as a mostly hands off cooking experience allowing you time to do other things!

The flavor is also outstanding. Slow cooking the beef allows it to become incredibly tender, while the vegetables meld together to create a rich, complex sauce. The baked element adds another dimension as caramelizing the outside of the stew creates a deeper savory flavor. Did i mention that it makes for the perfect meal prep? The ease of enjoying this stew for days to come is reason enough to make a big batch! And if you are in the mood for more cooking projects, check out our recipe for Vegan Waffle Recipe!

Ingredients Needed for This baked beef stew Recipe

Here’s what you’ll need to create this delicious baked beef stew:

• For the Beef:
  • 2 pounds beef chuck, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
• For the Vegetables:
  • 1 pound Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen pearl onions (optional)

How to Make This baked beef stew Recipe

Follow these simple steps to create a hearty and flavorful baked beef stew.

1. Preheat your oven to 325°F (160°C).
2. Season the beef cubes generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven or oven safe pot over medium high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the beef and set aside.
4. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute.
5. Return the beef to the pot. Pour in the beef broth and red wine (if using), stirring to scrape up any browned bits from the bottom of the pot.
6. Add the bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
7. Cover the pot and transfer to the preheated oven.
8. Bake for 2 1/2 to 3 hours, or until the beef is very tender.

9. Remove the pot from the oven and stir in the cubed potatoes. Return to the oven and bake for another 30 minutes, or until the potatoes are tender.
10. Stir in the frozen peas and pearl onions (if using). Return to the oven for 5 more minutes or until the peas are heated through.
11. Remove the bay leaves before serving.

How to Serve This baked beef stew Recipe

This baked beef stew is delicious served on its own, but there are several ways to elevate the presentation and enhance the flavors. Consider serving it with a dollop of sour cream or a sprinkle of fresh parsley. Crusty bread, perfect for soaking up the rich gravy, always pairs well with stew. You can even serve it over mashed potatoes or polenta for an extra comforting meal. For a delightful starter, consider serving Hamachi Crudo before the stew.

How to Store This baked beef stew Recipe

Proper storage will help you enjoy this baked beef stew for days to come.

• Refrigeration: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the stew in freezer safe containers or bags. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: Reheat the stew on the stovetop over medium heat, or in the microwave. Add a splash of broth if needed to thin the sauce.

Tips to Make This baked beef stew Recipe

Here are a few tips to ensure success with your baked beef stew:

• Ingredient swaps: You can use other root vegetables such as parsnips or turnips in place of the potatoes. For a richer flavor, try using bone in beef chuck.
• Success tips: Browning the beef properly is crucial for developing a deep, rich flavor in the stew. Don't overcrowd the pot, and be patient while searing each batch.
• Common mistakes to avoid: Avoid overcooking the vegetables, as they can become mushy. Add the potatoes towards the end of the cooking time to ensure they retain their shape. Failing to season your beef and stew properly. Don't be afraid to add salt and pepper throughout the cooking process.
• Pro tips for best results: For an even richer flavor, add a tablespoon of Worcestershire sauce or balsamic vinegar to the stew.

Helpful Notes for This baked beef stew Recipe

A few additional notes to ensure a great outcome. Beef chuck is the ideal cut for stew because it becomes incredibly tender during slow cooking. Using high quality beef broth will greatly impact the flavor of the stew. Feel free to use your favourite brand. You can use a variety of potatoes that are safe for baking inside this stew. Yukon gold, red and russet potatoes all work. You can bake this stew in a cast-iron pot with a lid or a dutch oven.

Variation of This baked beef stew Recipe

Here are a few ways to customize your baked beef stew:

• Seasonal twists: In the fall, add butternut squash or pumpkin to the stew for a seasonal flavor. In the springtime, try adding asparagus or green beans.
• Optional versions: For a vegetarian version, replace the beef with mushrooms and use vegetable broth. Consider adding different legumes or protein cookies, like Protein Cookie Recipe, for an added protein kick!
• Creative modifications: For a spicier stew, add a pinch of red pepper flakes or a chopped jalapeño. You can also add different herbs and spices, such as smoked paprika or cumin, to customize the flavor. Make sure to Follow us on Pinterest for more recipe inspiration!

Frequently Asked Questions

Conclusion

This baked beef stew is a hearty, comforting, and incredibly flavorful dish that's perfect for chilly days. With its tender beef, perfectly cooked vegetables, and rich, savory gravy, it's a meal that will warm you from the inside out. Whether you're following Nana Rose's tradition or creating new memories with your loved ones, I hope you enjoy this baked beef stew as much as my family and I do. Don't hesitate to leave any comments or questions in the section below!

Baked Beef Stew: The EASIEST One-Pot Recipe

A hearty and comforting baked beef stew with tender beef, vegetables, and a rich gravy. Perfect for chilly days!

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:
Calories: 450
Protein: 30g
Carbs: 30g
Fat: 25g

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup frozen peas
• 1 cup frozen pearl onions (optional)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the beef cubes generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the beef and set aside.
4. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute.
5. Return the beef to the pot. Pour in the beef broth and red wine (if using), stirring to scrape up any browned bits from the bottom of the pot.
6. Add the bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
7. Cover the pot and transfer to the preheated oven.
8. Bake for 2 1/2 to 3 hours, or until the beef is very tender.
9. Remove the pot from the oven and stir in the cubed potatoes. Return to the oven and bake for another 30 minutes, or until the potatoes are tender.
10. Stir in the frozen peas and pearl onions (if using). Return to the oven for 5 more minutes, or until the peas are heated through.
11. Remove the bay leaves before serving.

Notes

• For best results, use beef chuck for the stew, as it becomes very tender during slow cooking. Serve hot with crusty bread.