Easy Oven Beef And Vegetable Stew
A hearty, flavorful beef and vegetable stew with tender meat and rich tomato and herb notes, perfect for cozy family dinners or comforting gatherings.
Ingredients
- 1.5 pounds beef round ⓘ
- 1/2 cup flour ⓘ
- 6 small onions ⓘ
- 2 large potatoes, chunks ⓘ
- 3 large carrots, chunks ⓘ
- 3 cloves garlic, minced ⓘ
- 2 cups diced turnip ⓘ
- 3 cups water ⓘ
- 1 1/4 cups beef stock ⓘ
- 1 8 oz can tomato sauce
- 1/4 teaspoon thyme ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
Instructions
- Remove all visible fat from beef; cut beef into 1-inch cubes. In a large casserole, toss beef with flour.
- Add onions, potatoes, carrots, garlic, turnip, water, beef stock, tomato sauce, thyme, oregano, pepper, and bay leaf to the casserole.
- Stir to combine all ingredients thoroughly.
- Bake uncovered in a 325°F (163°C) oven for 3 hours, stirring occasionally.
- Remove the bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider browning the beef cubes in a skillet before adding them to the casserole. If you're short on time, you can use pre-cut vegetables or a frozen vegetable mix. A splash of red wine can elevate the stew's depth, while fresh herbs like parsley can brighten the dish when serving. Adjust the seasoning to your preference; feel free to experiment with spices.
Serving Suggestions
Serve this hearty stew with crusty bread or over mashed potatoes for a comforting meal. A fresh side salad can complement the richness of the dish nicely. For a twist, consider pairing it with a glass of red wine, which can enhance the flavors. This recipe also pairs beautifully with Ranchero Baked Beans for a delicious spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the stew on the stovetop over medium heat, adding a little water or stock to maintain moisture. It can also be reheated in the microwave, ensuring it's heated evenly throughout. Consider freezing portions for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Oven Beef And Vegetable Stew contains roughly 1481 calories, with 35g protein, 283g carbohydrates, and 39g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (327% of the Daily Value), and vitamin C (230% of the Daily Value). Note that it is relatively high in sodium, at 720mg per serving (31% 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, which are also great for stewing due to their marbling. Just ensure you adjust cooking times as necessary, as different cuts may require longer or shorter cooking to become tender.
How can I thicken the stew if it's too watery?
If your stew is too thin, consider mixing a tablespoon of cornstarch with cold water to create a slurry and stir it into the simmering stew. Alternatively, you can mash some of the potatoes or turnips in the stew to naturally thicken it.
Is it possible to make this stew in a slow cooker?
Absolutely! You can transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This will enhance the flavors even more and result in tender, juicy beef.
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).