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Oven Beef Stew

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. A recipe can't be more simple or delicious than this. The beef in this stew is slowly braised along with vegetables and spices to create tender meat and a flavorful broth.


Oven Beef Stew
source Lodge
categories main dish, stew
yield Serves 8
prep time 15 mins
total time 5 hrs

INGREDIENTS
  • 2 ½ lbs beef stew meat, cut into chunks
  • 6 carrots, chopped
  • 3 Med onions, quartered
  • 5 Med potatoes, quartered
  • One 10-oz Pkg frozen peas
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1 Tbsp sugar
  • 1 tablespooon salt
  • Dash of dried thyme
  • Freshly ground black pepper
  • ¼ cup cornstarch
  • 2 28-oz cans whole tomatoes (with their juice)
  • 1 cup red wine or water

    • INSTRUCTIONS
  • 1. Preheat the oven to 275°F. (If you want to cut the cooking time down a bit, raise the oven temperature to 300°F.)
  • 2. Layer the ingredients in a 5-quart cast iron dutch oven in the order they are listed. Cover and cook for 4 to 5 hours, stirring once or twice.

    • NOTES

    NUTRITION