Beef Oven Stew
Beef Oven Stew offers hearty, tender chunks of beef combined with flavorful vegetables in a rich tomato-based sauce. Perfect for warming up on a chilly day, this dish pairs well with crusty bread or mashed potatoes, appealing to those seeking comfort food with robust flavors.
Ingredients
- 2 1/2 lb. lean boneless beef ⓘ
- 12 oz. small white onions ⓘ
- 4 large carrots ⓘ
- 6 oz. small fresh mushrooms ⓘ
- 3 large ribs celery ⓘ
- 1 1/2 c. tomato juice ⓘ
- 1/2 c. dry red wine or water ⓘ
- 1/4 c. quick cooking tapioca ⓘ
- 1 Tbsp. sugar
- 2 tsp. salt ⓘ
- 2 small bay leaves ⓘ
- 1 tsp. dried basil ⓘ
- 1/4 tsp. pepper ⓘ
Instructions
- Mix all ingredients in a heavy 3-quart saucepot.
- Cover and bake at 350°F, stirring 3 times, for 3 hours or until meat is tender and sauce thickens.
- Discard bay leaves before serving.
Tips & Substitutions
For more depth of flavor, consider marinating the beef in the red wine overnight. If you don't have dry red wine, water works as a substitute. You can also add other vegetables like potatoes or green beans for added nutrition. If you prefer a thicker sauce, increase the tapioca slightly or add a cornstarch slurry towards the end of cooking.
Serving Suggestions
Serve the beef oven stew with crusty bread or over a bed of mashed potatoes to soak up the savory sauce. A side of steamed green beans or a simple salad will complement the meal nicely. This dish pairs beautifully with Creamy Herbed Pork Chops for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave individual portions, covered, for 2-3 minutes or until hot, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Oven Stew contains roughly 804 calories, with 17g protein, 191g carbohydrates, and 6g fat. It is an excellent source of vitamin C (287% of the Daily Value), iron (114% of the Daily Value), and dietary fiber (112% of the Daily Value). Note that it is relatively high in sodium, at 587mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like chuck roast or brisket. These cuts are also flavorful and become tender when slow-cooked. Just remember to adjust the cooking time if the cut is tougher.
Is it possible to make this stew in a slow cooker?
Absolutely! You can combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method is convenient and results in deliciously tender meat.
Can I freeze the leftovers?
Yes, this stew freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).