Well, the weather is getting cold and I am starting to dream of all of those amazing comfort foods that cook in the oven all day long! This oven roasted beef stew with carrots and potatoes tastes amazing and is so easy to make. It is one of those great dishes that just warms you up on a cold winters day!
This beef stew is so full of flavor because I treat it like a pot roast with the seasonings and cooking method. Slow cooking your meat in the oven also gives the dish a much richer and deeper flavor that you do not get in a slow cooker. To keep it traditional, this beef stew has carrots and potatoes for that classic comfort food taste!
The ingredients you will need for this beef stew recipe are:
- Stew meat or chick roast cut into cubes
- Red wine
- Beef stock
- Olive oil
- Salt and pepper
- Tomato paste
For the seasoning blend used in this beef stew, it actually comes from a Jewish brisket recipe given to my mom many years ago to make Jewish pot roast and the flavors are out of this world. This dish is perfect for those days that you know you will be in the house all day either from snow or just to relax.
When making this all day beef stew (or almost all day), it is very little hands on time and most of it is the dish roasting in the oven doing its own thing.
Here are what the steps look like in making the classic beef stew:
- Prepare your spices and mince your garlic.
- Add your meat to the spices.
- Sear the meat.
- Add your beef stock.
- Place in the oven for a couple hours.
- Add your tomato paste and wine.
- Add your veggies and cook a little longer.
- Taste for seasonings and tenderness of beef.
You won't want any other stew after trying this!
For more delicious comfort food recipes, you may like:
- Cuban Ropa Vieja
- Slow Cooker Beef Bourguignon
- Beef Brisket
- Amazing Pulled Pork and Sides
- Beef Bourguignon in the Slow Cooker
- Italian Meatballs
- Pasta Carbonara
- Pasta Genovese (slow cooked Italian Beef and Onion Ragu)
Oven Roasted Beef Stew
- 4 lbs of stew meat or chuck roast cut into 1-inch cubes
- 1 can of tomato paste
- ½ cup of beef broth
- ¼ cup of good red wine
- 2 cups of water
- 6 cloves of garlic diced
- 3 tbsp of olive oil
- 2 tbsp of salt plus more to taste
- 2 tbsp of paprika
- 7 large carrots peeled and cut into 2-inch pieces make sure they are all the same size and thickness
- 1 small bag of fingerling potatoes or mini baby potatoes or new potatoes quartered
- Pre-heat your oven to 300 degrees.
- In a large bowl, add your meat, garlic, paprika, 2 tbsp olive oil and salt and toss your meat around and make sure all of the seasonings are coating the meat.
- Cover and place your meat in the refrigerator for about 10-15 minutes to soak up the flavor.
- After your meat has marinated for a bit, heat 1 tbsp of olive oil in heavy-bottomed pan (with a tight-fitting lid).
- Add your meat to the pan and sear it on all sides. Make sure to get all of your yummy spice mixture out of the bowl and into your pan.
- Once your meat has seared and turned a nice golden brown color, add your beef broth and mix it into the dish. Place a tight-fitting lid on it and place in the oven for about 2 hours.
- After 2 hours, check to make sure there is still some liquid (just a little is fine). If it is dry, add 1 cup of water. Cook for another 1 hour.
- After it has cooked for about 3 hours, remove the hot pan from the oven and place back on to your stovetop over medium-high heat.
- Now add your can of tomato paste, your wine and 1 cup of water and mix it in well and bring to a simmer.
- Simmer for about 5 minutes to cook off the alcohol. After 5 minutes, add your carrots and potatoes. At this point, all of your veggies and meat should be mostly covered by liquid. If it is not, you can add a little more water until it is.
- Now place the lid back on the pan and place in the oven for 1 more hour.
- After an hour check the tenderness of the meat and vegetables. The meat should easily cut with a fork and the vegetables should be easily pierced with a fork as well. Once done, remove from the oven and taste for seasonings. At this stage, add more salt to taste.
- To serve: Ladle into bowls and serve with warm crusty bread and butter on the side. Also, serve with a nice red wine.
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