Oven-Braised Beef Stew
Simple Oven-Braised Beef Stew that is loaded with flavor. We start this stew on the stove and transfer it to the oven for a slow and low cooking time to really tenderize the beef and develop flavor. Great for chilly nights!
Ingredients
- 4 pounds beef stew meat chuck or shoulder, cut into 1.5-inch cubes
- Kosher salt 2 teaspoons, plus a pinch for vegetables
- Freshly ground black pepper 1 teaspoon, plus a pinch for vegetables
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped (about 1.5 cups)
- 6 cloves garlic minced
- Optional herbs: fresh thyme & rosemary could be sauteed in with the aromatics saute with garlic if adding
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 6 cups bone broth -divided homemade is preferred! Save 2 cups for topping off after adding veggies
- 1 teaspoon smoked paprika or regular paprika
- 1 tablespoon granulated sugar
- 4 medium carrots peeled and cut into 1-inch chunks (about 2 cups)
- 4 medium red potatoes - see note peeled and cut into 1-inch cubes (about 3 cups)
- 1 tablespoon white wine vinegar add at the very end if needed
Instructions
Prepare the Beef
- Pat 4 pounds of stew meat dry with paper towels to ensure a good sear. Season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper on all sides.
- Sear the Meat: In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until browned (about 6-8 minutes per batch). Transfer seared meat to a large stainless steel bowl and set aside.
Cook the Aromatics
- In the same pot, add the chopped onion (add a splash of olive oil if the pot looks dry). Sauté over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent. Add a pinch of salt and pepper to help the onions break down. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Build the Flavor Base
- Stir in 2 tablespoons tomato paste and 2 tablespoons Worcestershire sauce. Cook for 2 minutes, stirring to coat the onions and garlic, enhancing the stew’s depth of flavor.
- Combine Meat and Broth: Return the seared beef and any accumulated juices to the pot. Pour in 4 cups of bone broth, ensuring the meat is mostly covered. Stir in 1 teaspoon smoked paprika (or regular paprika) and 1 teaspoon kosher salt.
Simmer and Slow-Cook
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes. Stir in 1 tablespoon sugar to balance the flavors. Cover the pot, transfer it to a preheated 300°F oven, and let it cook for 2.5 hours to tenderize the beef.
Add Vegetables
- Remove the pot from the oven. Stir in the chopped carrots and potatoes. Cover again and return to the oven for 1 additional hour, or until the vegetables are tender.
Finish on the Stove
- Move the pot back to the stovetop. Uncover and simmer over medium heat for 10-15 minutes to slightly thicken the broth. Stir in 1 tablespoon white wine vinegar for brightness and add a splash of extra bone broth if the stew looks too thick.
- Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, ladled into bowls.
Notes
- You can also use chuck roast and chop up the stew meat yourself into 2 inch chunks
- Bone broth/homemade broth makes a huge difference in this recipe. You can use chicken broth if it's all you have but beef bone broth is preferred! Any time I make broth I usually use it up with a recipe like this.
- I use red potatoes here because they hold up well with long cooking times. If you prefer a sweeter or thicker stew, you can use sweet potato. The sweet potatoes will fall apart, but that can also be a nice addition because it thickens up the broth more.
