This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
With over 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. It is the ultimate cold weather comfort food. Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes a few hours to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits.
Cooking Beef Stew in the Oven
These are so many methods for making beef stew: slow cooker, stovetop, pressure cooker, etc. I’ve tried them all and my absolute favorite method is by making it on the stovetop first (in my Dutch oven) and then cooking it in the oven for about 2 hours.
Dutch ovens retain heat really well, so it’s a great vessel for cooking large batch dishes, such as beef stew.
First, using a Dutch oven creates flavor development. From browning the meat to cooking all the flavor boosters in one pot, making beef stew in the Dutch oven is perfect. You just can’t get the same type of flavor depth and complexity by, say, throwing everything into a slow cooker.
Second, baking the stew in the oven for about 2 hours really helps the flavors come together and make the beef ultra tender.
what you’ll need to make beef stew with carrots & potatoes
The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).
For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.
How to Make It
Making beef stew is very simple! Active cook time is about 30 minutes, and the rest is oven time.
- Preheat oven to 325 degrees F.
- Brown the meat: Season the beef first, and brown over high heat in 2-3 batches to ensure that each chunk of meat has space to sear and brown properly.
- Make the flavor base: This is when you build the flavors with onions, carrots, garlic, tomato paste, and Worcestershire sauce.
- Incorporate the red wine: This will add depth, slight acidity, and tons of flavor. And don’t worry, the alcohol will evaporate.
- Add the beef broth and flour: The flour will help thicken the beef broth. For 4 cups of beef broth, I incorporated 1/4 cup of flour and it was perfect!
- Add the rest of the ingredients: Cubed potatoes, the seared beef, and bay leaves. Season with extra salt and pepper if needed.
- Bake for 1 hour and 45 minutes: Cover the Dutch oven with the lid and bake for 1 hour and 45 minutes to allow the flavors to come together. This will also make the meat tender.
- Add parsley: I love incorporating parsley in my beef stew at the very end. If you want to add peas, do so 10 minutes before the bake time is over.
I really love this easy Dutch oven beef stew recipe! It’s pretty straightforward and makes a big batch, enough for about 6 people.
I hope you really like this easy and hearty beef stew. It’s my go-to comfort food recipe during winter!
Here are awesome side dishes for your stew:
Thank you stopping by and please don’t forget to pin this recipe!
Rating 5.0 (150) · 2 hr 45 minNov 3, 2019 · Cook in the oven: This easy beef stew finished in the oven at 325 degrees F for 1 hour and 45 minutes. This allows all the flavors to come
FAQ
Why use Dutch oven for stew?
Soups and stews: Dutch ovens are ideal for cooking things low and slow, which makes them perfect for hearty soups and stews. And they’re typically generously sized, which means they can hold a lot of liquid.
Is it better to cook stew on stove or in oven?
Cooking a stew in an oven generally results in slower, more even cooking, while cooking on a stove is faster and may require more frequent stirring. Oven cooking can lead to tender, flavorful dishes, while stove cooking is quicker but may require more attention to prevent burning or sticking.
Is stew better in the oven or slow cooker?
You can make a good stew in either a slow cooker or on the stove. The big advantage of a slow cooker is that you can safely put your ingredients in before you leave for work then after work your dinner is done.
What is the ideal temperature for stewing in the oven?
What is the ideal temperature for stewing in the oven? For oven stewing, 325°F is ideal. It allows slow, even cooking, tenderizing the meat.
