Rustic Oven-Baked Beef Stew
Indulge in the heartwarming flavors of this Rustic Oven-Baked Beef Stew, a timeless classic that warms both body and soul. Perfect for chilly days or whenever you crave a hearty meal, this stew features tender chunks of well-marbled chuck roast simmered to perfection with a medley of fresh vegetables. The secret to its rich flavor lies in the slow-baking process, allowing the beef to become melt-in-your-mouth tender while absorbing a delightful mix of spices. This one-dish wonder is not only a comfort food staple but also an easy way to gather your loved ones around the table for a delicious and satisfying meal. Ideal for serving 4-6 people, it’s perfect for family dinners or meal prep for the week ahead.
N/A
Servings
300
Calories
19
Ingredients
Ingredients
Stewing beef (chuck roast)
2 lbs (cut into 1-1/2 inch pieces)
Seasoned flour
to taste (for dredging)
Vegetable oil
2-3 tablespoons (for browning)
Water
2 cups (add to the pot)
Worcestershire sauce
1 tablespoon (add to the pot)
Garlic clove
1 (peeled)
Bay leaves
1-2 (add to the pot)
Onion
1 medium (sliced)
Salt
1 teaspoon (to taste)
Sugar
1 teaspoon (for balance)
Pepper
1/2 teaspoon (to taste)
Paprika
1/2 teaspoon (for flavor)
Ground allspice or ground cloves
1 dash (for added warmth)
Carrots
3 large (pared and sliced)
Rutabaga (optional)
1 small (pared and cubed)
Potatoes
3 (pared and quartered)
Celery ribs
3 (chopped)
Stewed tomatoes (optional)
14 1/2 ounce can (undrained)
Cornstarch
2 tablespoons (for thickening)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large bowl, dredge the washed and diced chuck roast pieces in seasoned flour until well coated.
3
In a heavy oven-safe pot or Dutch oven, heat 2-3 tablespoons of vegetable oil over medium-high heat. Once hot, add the dredged beef in batches, browning on all sides. Remove the beef and set aside.
4
In the same pot, add 2 cups of water, Worcestershire sauce, the peeled garlic clove, bay leaves, sliced onion, salt, sugar, pepper, paprika, and allspice. Stir to combine.
5
Return the browned beef to the pot, covering it with the liquid mixture. Cover and bake in the preheated oven for 1.5 hours, stirring occasionally.
6
After 1.5 hours, carefully remove the bay leaves and garlic clove from the stew.
7
Add the sliced carrots, chopped celery, and optional rutabaga and/or undrained stewed tomatoes, stirring gently to mix.
8
Cover the pot again and bake for an additional 45 minutes, or until the vegetables are tender.
9
If you prefer a thicker gravy, in a small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth.
10
Slowly incorporate the cornstarch mixture into the stew, stirring continuously to achieve the desired thickness.
11
Return the pot to medium-high heat on the stovetop and cook for a few more minutes until the gravy is thick and bubbling.
12
Serve hot and savor the warmth and comfort of this delicious beef stew. Enjoy!
Nutrition Information
13.3g
Fat
26.7g
Carbs
25g
Protein
4.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Rustic Oven-Baked Beef Stew?
The main protein is 2 lbs of well-marbled chuck roast cut into 1-1/2 inch pieces.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
How many people does this beef stew recipe serve?
This recipe is ideal for serving 4-6 people.
What should the beef be coated in before browning?
The beef pieces should be dredged in seasoned flour until well coated.
How long is the initial baking time before adding vegetables?
The stew should bake for 1.5 hours before the vegetables are added.
When should the bay leaves and garlic clove be removed?
They should be carefully removed from the stew after the initial 1.5 hours of baking.
What vegetables are added for the final 45 minutes of baking?
Sliced carrots, chopped celery, and optional rutabaga and stewed tomatoes are added.
How is the gravy thickened in this recipe?
The gravy is thickened by whisking 2 tablespoons of cornstarch with 1/4 cup of cold water and stirring it into the stew.
What type of oil is recommended for browning the beef?
2-3 tablespoons of vegetable oil are used for browning the beef.
How many calories are in a serving of this beef stew?
Each serving contains 300 calories.
What is the total fat content per serving?
The total fat content is 13.3g per serving.
How much protein does this stew provide?
This recipe provides 25g of protein per serving.
How many grams of carbohydrates are in a serving?
There are 26.7g of carbohydrates per serving.
Is there any sugar in this recipe?
Yes, the recipe calls for 1 teaspoon of sugar for balance.
What spices are used to flavor the stew?
The spices used include salt, pepper, paprika, and a dash of ground allspice or ground cloves.
How much water is added to the pot initially?
2 cups of water are added to the pot.
Can I add tomatoes to this stew?
Yes, an optional 14 1/2 ounce can of undrained stewed tomatoes can be added.
What is the preparation for the potatoes?
The 3 potatoes should be pared and quartered.
How much Worcestershire sauce is required?
1 tablespoon of Worcestershire sauce is added to the pot.
What should I do if I want a thicker gravy?
You should incorporate a cornstarch slurry and cook for a few more minutes on the stovetop until bubbling.
Is rutabaga a required ingredient?
No, rutabaga is listed as an optional ingredient.
How many carrots are needed for this recipe?
The recipe calls for 3 large carrots, pared and sliced.
What is the suggested preparation for the onion?
One medium onion should be sliced.
How much fiber is in a serving of this stew?
There is 4.2g of fiber per serving.
What type of pot is best for this recipe?
A large heavy oven-safe pot or a Dutch oven is recommended.
How long do the vegetables need to cook in the oven?
The vegetables need to bake for an additional 45 minutes or until tender.
What is the final step before serving?
The final step is to cook the stew for a few more minutes on the stovetop to thicken the gravy.
Can I use ground allspice or cloves?
Yes, a dash of either ground allspice or ground cloves can be used for added warmth.
Is this recipe suitable for meal prep?
Yes, it is described as perfect for meal prep for the week ahead.
What are the primary tags for this dish?
The primary tags include beef stew, comfort food, oven-baked meal, and one pot dinner.