Favorite Oven Beef Stew

Favorite Oven Beef Stew

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup all-purpose flour

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • lbs. round roast, trimmed, cut in 1" pieces

  • 1

    tablespoon vegetable oil

  • 3

    cloves garlic, crushed/chopped

  • ¾

    teaspoon dried thyme

  • 13¾

    ounces beef broth, canned

  • 14½

    ounces stewed tomatoes, 1 can undrained

  • 1

    medium onion, cut in wedges

  • 1

    lb. potatoes, unpeeled (2 large)

  • 2

    cups carrots, sliced

  • ½

    cup frozen peas, thawed


Preheat oven to 350~F. In large plastic ziploc bag, combine flour, salt and pepper. Add beef. Cover bowl with lid; shake to coat beef. Heat oil in large skillet over medium heat until hot. Add beef to skillet, reserving any remaining flour mixture. Cook until beef is evenly browned, stirring occasionally. Remove beef and garlic to stoneware baking bowl. Sprinkle with reserved flour mixture and thyme. Add beef broth, tomatoes and onion. Cover with deep dish baker. Bake 1 1/4 hours. Meanwhile slice potatoes into 1/2-inch thick slices and then cut in half. Slice carrots. Using oven Mitts, carefully remove baker from baking bowl. Stir potatoes and carrots into stew; cover with deep dish baker. Bake 1 hour or until beef and vegetables are tender. Stir in peas. NOTES : Can use 1 can diced tomatoes instead of stewed.


Facebook Conversations