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Oven Roasted Beef Stew

The best way to prepare this classic dish to maximize flavor!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6


  • 4 lbs of stewed meat or chuck roast cut into 1-inch cubes
  • 1 can of tomato paste
  • 1/2 cup of beef broth
  • 1/4 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.
  • Enjoy!