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.


★★★★★ 1 vote

6 - 8
1 Hr
2 Hr 30 Min


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  • 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
  • 2
    14-oz. cans beef broth
  • 1
    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
  • 2
    ribs celery, sliced in 3/4 inch slices
  • 1 c
    frozen peas, thawed
  • ~~
    optional: 2 med. turnips, grated, or cut into 1 inch cubes

How to Make My Oven Baked Stew


  1. In a plastic bag, combine flour, salt and pepper. Add beef chunks, several pieces at a time, and shake to coat. Save remaining flour.
  2. 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.
  3. Add the potatoes, carrots, celery (and turnips, if using). Cover and bake 1 hour longer or until meat and veggies are tender.
  4. 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.

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About My Oven Baked Stew

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

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