Go Back
+ servings

Oven Beef Stew

Slow oven roasting is the key to the great flavor of this beef stew.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main
Cuisine: American
Keyword: beef recipe, beef stew, oven beef stew
Servings: 8
Calories: 417kcal


  • 3 lbs beef for stew
  • 2 tbs oil plus a bit extra if necessary
  • 1 cup red wine I used port
  • 6 tbs flour
  • 2 cups beef stock see NOTES
  • 2 cups carrots cut in large chunks
  • 4 large potatoes cut in large chunks
  • 1 cup pearl onions
  • 2 tbs brown sugar optional
  • 3 fresh bay leaves see NOTES
  • 5 sprigs fresh thyme OR 1 tsp dried thyme
  • 2 cups fresh small button mushrooms OR regular size, cut in half
  • salt and pepper to taste


  • Preheat oven to 350 degrees F
  • Heat oil in a large (6-8 qt) oven-proof dutch oven over medium-high heat. Add the beef and brown well on all sides. You may have to do this in batches and some extra oil may be necessary.
  • While the last batch of meat is browning, place the flour in a medium bowl and whisk in the wine gradually so that no lumps form; set aside.
  • Add the browned meat back to the dutch oven. Whisk the wine mixture again so it’s well combined, then add it to the meat. Stir until it begins to thicken. Then, stir in the beef stock. Stir in the brown sugar (if using), the bay leaves and the thyme.
  • Add salt and pepper to taste. Stir in the carrots, potatoes and pearl onions.
  • Cover and bake for 2-2 1/2 hours, or until meat is tender. Add the mushrooms and bake for an additional 30 minutes.


If you cannot get fresh bay leaves, use 4 of the dry ones
If you like more gravy with the stew, add more beef stock--a reader added 2 more cups (see comments)


Serving: 1g | Calories: 417kcal | Carbohydrates: 26g | Protein: 43g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 250mg | Potassium: 1359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5375IU | Vitamin C: 15.8mg | Calcium: 87mg | Iron: 7.8mg