My Oven Baked Stew

Marlene Fields


The most fun thing about stews, soups, or chili is that we can change it every time we make it. So I think you could say this is a preliminary blueprint.
We like it with big hot chunks of artisan bread to dip in and sop up.
I usually add about a half teaspoon of Blue Agave as a sweetener; some prefer a bit of sugar, or no sweetener at all.

pinch tips: How to Use a Meat Thermometer



6 - 8


1 Hr


2 Hr 30 Min


1/2 c
1 tsp
1/2 tsp
1 1/2 lb
stew meat, cut in 1 inch cubes
1 medium
onion, chopped
3 clove
garlic minced
1 Tbsp
olive oil
14-oz. cans beef broth
14-oz. cans diced tomatoes
1 1/2 tsp
worcestershire sauce
1 tsp
kosher salt
2 tsp
dried thyme
3 medium
potatoes, peeled, cut into 1 inch cubes
3 medium
carrots, cut into 1/4 inch slices
ribs celery, sliced in 3/4 inch slices
1 c
frozen peas, thawed
optional: 2 med. turnips, grated, or cut into 1 inch cubes

Directions Step-By-Step

In a plastic bag, combine flour, salt and pepper. Add beef chunks, several pieces at a time, and shake to coat. Save remaining flour.
Heat oven to 375 degrees. In a Dutch Oven heat the oil over medium-high heat and brown the beef, onions and garlic together. Gradually stir in the broth, tomatoes, Worcestershire Sauce, thyme and kosher salt. Cover and bake in pre-heated oven for 1 1/4 hours.
Add the potatoes, carrots, celery (and turnips, if using). Cover and bake 1 hour longer or until meat and veggies are tender.
Thicken with reserved flour that you've stirred with a bit of water. Cover and cook on stovetop until thickened, about 10 - 15 minutes. Stir in thawed peas; cover and let stand for 5 minutes.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Hashtag: #stew