Oven Baked Beef Stew Recipe (Melt-in-Your-Mouth)
This Melt-in-Your-Mouth Oven Beef Stew recipe is a hearty, slow-baked dish featuring tender beef, vegetables, and a rich red wine sauce. Perfect comfort food for any family dinner!
While the classic stovetop beef stew is the more popular method, this oven-baked beef stew offers a unique twist and results in incredibly tender and juicy beef.
Video Recipe 📹
Watch the full video recipe to learn how to make the best oven-baked beef stew. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Oven-Baked Beef Stew
This Melt-in-Your-Mouth Oven Beef Stew is a true comfort food classic! It’s packed with tender beef, rich red wine sauce, and hearty veggies for a satisfying meal. Perfect for cozy dinners or meal prep, it’s easy to make and loaded with flavor.
Reasons you’ll love this recipe:
- 🌟 Super tender beef that melts in your mouth
- 🍷 Rich, savory red wine sauce
- 🥔 Hearty vegetables make it a one-pan wonder
- ⏳ Minimal prep for maximum flavor
- ❄️ Freezes beautifully for meal prep
How to Make Baked Beef Stew
- Brown the Beef: Sear the beef until golden for a rich flavor base.
- Prepare the Veggies: Chop onions, carrots, and baby potatoes; arrange in the pan with garlic and mushrooms.
- Make the Sauce: Whisk together water, red wine, soy sauce, and spices for a savory braising liquid.
- Combine and Bake: Pour sauce over beef and veggies, cover, and bake until tender. Stir occasionally.
- Final Touch: Uncover in the last half-hour for a deeper, roasted flavor.
Pro Tips to Make the Best Melt-in-Your-Mouth Beef
- Sear for flavor: 🔥 Brown the beef to lock in juices and enhance flavor.
- Layer wisely: 🥕 Place firmer veggies like carrots on the bottom; softer ones on top.
- Use the right pan: 🍳 Opt for a heavy-duty baking dish for even heat distribution.
- Taste the sauce: 🧂 Adjust seasoning before baking for perfect balance.
- Stir occasionally: 🔄 Ensures even cooking and prevents sticking.
Variants
- 🍅 Tomato-Based Stew: Add diced tomatoes for a tangy twist.
- 🌶️ Spicy Kick: Add chili flakes or smoked paprika.
- 🥬 Green Veggie Stew: Add kale or spinach in the last 15 minutes.
- 🍠 Sweet Potato Swap: Replace baby potatoes with sweet potatoes for a sweet touch.
- 🍄 Vegetarian: Skip the beef and double the mushrooms for a hearty, veggie-packed stew.
What Beef Cut Is Best for Beef Stew
When looking for an Easy beef stew recipe, the beef cut you choose a big role, here are some tips on the best beef cuts fora tender stew:
- Marbled cuts: Ensure a melt-in-your-mouth beef texture with the right amount of fat.
- Beef chuck roast: The best choice for tender, flavorful stew.
- Brisket: A slightly fattier option that adds richness.
- Shoulder: Great for slow cooking, as it breaks down beautifully.
- Avoid lean cuts: These tend to dry out during baking.
What Vegetables Go Best with Beef Stew
When making a Slow-baked beef recipe, it is important to choose the best veggies:
- Optional veggies: Try parsnips, celery, or sweet potatoes for variety.
- Carrots: Sweet and hearty, they hold up well to slow baking.
- Baby potatoes: Add a creamy texture and absorb the stew’s flavors.
- Mushrooms: Bring earthy richness to the dish.
- Onions: Enhance the overall flavor with their natural sweetness.
- Garlic: Infuses the stew with aromatic depth.
Substitutes
- 🍷 Red Wine: If you don’t like beef stew with red wine, Use beef broth or balsamic vinegar for a non-alcoholic option.
- 🥄 Date Syrup: Substitute with honey, maple syrup, or brown sugar.
- 🧂 Soy Sauce: Use tamari for gluten-free or coconut aminos for a milder flavor.
- 🥔 Baby Potatoes: Use Yukon gold or diced russets.
- 🌿 Thyme: Replace with rosemary or Italian seasoning.
Best Served With
- Mashed potatoes: Creamy and buttery, perfect for soaking up the rich sauce.
- Garlic Naan – soft, buttery and garlicky flat bread.
- Crusty bread: Ideal for dipping into the flavorful stew.
- Steamed green beans: A lighter, fresh option to balance the dish.
- Side salad: Adds a crisp and refreshing element to the meal.
How to Store
Store leftovers of your braised beef with vegetables in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stovetop or in the oven.
Common Questions
Yes, you can substitute the red wine with beef broth or a mixture of balsamic vinegar and water for a similar depth of flavor. The wine adds richness, but these alternatives work well without compromising taste.
Absolutely! This dish is perfect for meal prep. Make it up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen as it sits, making it even more delicious when reheated.
Cover the baking dish with foil to retain moisture and check the liquid levels every hour. Add more water or broth if needed to keep the beef and vegetables juicy.
Yes! Brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. The slow cooker will achieve the same tender results.
More Recipes
If you enjoyed this red wine beef stew, you also might like these recipes:
Ingredients
For the meat:
- 3 pounds (1.3 kg) Beef chuck roast or other cut (read recipe notes)
- Salt to taste
- Black pepper to taste
- 2 Onions cut into quarters
- 2-3 Carrots cut into nig chunks
- 4-5 Baby potatoes cut in half
- 200 (200 g) Mushrooms cut in half or quarters
- 5-8 garlic cloves
For the sauce:
- 1 cup (240 ml) Water
- 1 cup (240 ml) Red Wine
- ¼ cup (60 ml) Soy sauce
- 1 tablespoon Honey/maple
- Salt to taste
- Black pepper to taste
- 1-2 teaspoon Coriander seeds
- 1-2 teaspoons Paprika
- 1 teaspoon Thyme
- 2-3 Bay leaves
Instructions
- Preheat oven to 400F (200C).
- Cut the beef into bite size cubes. In a large skillet or pan heat 1 tablespoon of oil. Add beef cubes and brown them over high heat from all sides. It can take 6-10 minutes. Note: at this stage season the beef with salt and pepper. Remove from the pan and place in a large baking dish.
- Arrange the beef, onions, carrots, potatoes, mushrooms garlic and bay leaves in a large baking pan.
- Make the sauce: whisk together water, wine, soy sauce, date syrup/maple, salt, pepper, coriander seeds, paprika and thyme.
- Pour the sauce over the beef and vegetables. Give it a small stir. Cover with aluminum foil.
- Bake for 30 minutes at 400F (200C), then reduce the heat to 350F (180C) and bake for 3-4 hours, until the beef and veggies are very tender. Note: every 1 hour open the lid and give it a stir. At the last 30 minutes, open the lid and bake.
- Serve with recipe or mashed potatoes.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
-
- Brisket: A slightly fattier option that adds richness.
- Shoulder: Great for slow cooking, as it breaks down beautifully.Beef cut:
- Beef chuck roast: The best choice for tender, flavorful stew.
