Winter Oven Beef Stew


Winter Oven Beef Stew

This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 Servings



  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt optional
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless beef chuck roast cut into 1-inch cubes
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon canola oil
  • 3 cups beef broth
  • 1 can stewed tomatoes cut up, 14-1/2 ounces
  • 3/4 teaspoon dried thyme
  • 3 large potatoes peeled and cut into 1-inch cubes
  • 3 medium carrots cut into 1/4-inch slices
  • 1/2 cup frozen peas thawed


  • 1. In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture.
  • 2. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  • 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.


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