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A close-up of a fork cutting into a piece of tender beef stew on a bed of white rice, with visible chunks of carrots and mushrooms covered in rich brown gravy.
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5 from 2 votes

Tender Oven Braised Beef Cubes Stew (So Easy!)

Tender oven-braised beef cubes stew with red wine, rich sauce and veggies. Fall-apart tender, easy comfort food dinner.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: meat
Servings: 8
Calories: 478kcal

Equipment

Ingredients

  • 3 pounds Beef chuck roast or other cut (read recipe notes)
  • Salt
  • Black pepper
  • 2 Onions cut into quarters
  • 2-3 Carrots cut into nig chunks
  • 4-5 Baby potatoes cut in half
  • 7 oz Mushrooms cut in half or quarters
  • 5-8 garlic cloves

For the sauce:

  • 1 cup Water
  • 1 cup Red Wine
  • ¼ cup Soy sauce
  • 1 tablespoon Date syrup or 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
US Customary - Metric

Instructions

  • Prep: Preheat oven to 400°F (200°C).
  • Sear: Cut beef into bite-size cubes. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef on all sides for 6–10 minutes. Season with salt and pepper while searing. Transfer beef to a large baking dish.
  • Add onions, carrots, potatoes, mushrooms, garlic, and bay leaves to the baking dish.
  • Make the sauce: Whisk together water, wine, soy sauce, date syrup (or honey/maple), salt, pepper, coriander seeds, paprika, and thyme.
  • Pour sauce over the beef and vegetables. Stir gently to combine. Cover tightly with aluminum foil.
  • Bake: Bake 30 minutes at 400°F (200°C), then reduce to 350°F (180°C) and continue baking 3–4 hours, until beef and vegetables are very tender.
  • Every hour, carefully uncover and stir.
  • During the last 20-30 minutes, uncover completely to deepen flavor and thicken the sauce.
  • Serve hot with rice or mashed potatoes.

Video

Notes

  • Best Beef Cuts: Chuck roast, blade roast, shoulder, beef neck. Avoid lean cuts (they dry out during long baking).
  • Vegetable Swaps: Add or swap with parsnips, sweet potatoes, pearl onions, celery, pumpkin. Mushrooms can be omitted if needed.
  • Wine Substitutes: 
    • Beef stock + splash of balsamic vinegar
    • Grape juice + a little vinegar
    • More water + extra spices (flavor will be milder)
  • Sweetener Options: Date syrup, honey, maple syrup, brown sugar (all work well).
  • Flavor Boosters (Optional): 
    • 1–2 tablespoons tomato paste in the sauce
    • A splash of Worcestershire sauce
    • Fresh rosemary instead of thyme
  • Make-Ahead & Storage: 
    • Make ahead: Tastes even better the next day
    • Refrigerator: Up to 4 days in an airtight container
    • Freezer: Up to 2 months (cool completely before freezing).
  • Texture Tip: If the sauce is too thin at the end: uncover and bake 10–15 extra minutes. If too thick: add a splash of water or stock and stir.

Nutrition

Calories: 478kcal | Carbohydrates: 29g | Protein: 50g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 876mg | Potassium: 2408mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2708IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 7mg