Oven-Braised Beef Stew
A classic, comforting beef stew slow-cooked in the oven until the meat is perfectly tender. A medley of hearty vegetables comes together in a rich, savory tomato-based sauce, lightly sweetened and thickened with tapioca.
An original recipe by Forkin
- Total time
- 4 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 645 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbspvegetable oil
- 1 pcsyellow onion, chopped
- 2 pcscelery, chopped
- 480 gcarrot, peeled and cut into 1/2-inch (1.3 cm) pieces
- 680 gpotato, peeled and cubed
- 340 ggreen bean, trimmed
- 1 pcsgreen bell pepper, chopped
- 3 clovegarlic, minced
- 450 gcanned whole peeled tomato, undrained
- 227 gcanned water chestnut, drained
- 1 tbspgranulated sugar
- 3 tbsptapioca starch
- 1 pcsbay leaf
- 0.5 tspsalt
- 0.25 tspblack pepper
- 120 mlwater
Equipment
dutch oven · wooden spoon · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 150°C (300°F).
About 10 min
- 2
Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
About 2 min
Cook’s note: Dry meat browns better, creating more flavor.
- 3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.
About 3 min
- 4
Working in batches to avoid crowding the pan, add the beef and sear until browned on all sides.
About 10 min
Cook’s note: Don't move the meat too often to allow a deep brown crust to form.
- 5
Return all the beef to the pot, pour in the water, and scrape the bottom with a spoon to release any flavorful browned bits.
About 1 min
- 6
Add the chopped onion, celery, carrots, potatoes, green beans, green bell pepper, minced garlic, canned tomatoes, drained water chestnuts, sugar, tapioca starch, and the bay leaf to the pot.
About 5 min
- 7
Stir everything together until all ingredients are well combined.
About 1 min
- 8
Cover the pot with a tight-fitting lid and place it in the preheated oven.
About 1 min
- 9
Bake for 3.5 hours, or until the beef is exceptionally tender and the sauce has thickened.
About 3 hr 30 min
Cook’s note: The long, slow cooking time is key to tender meat and deep flavor.
- 10
Carefully remove the pot from the oven and let it rest, covered, for at least 10 minutes.
About 10 min
Cook’s note: Resting allows the flavors to meld and the meat to reabsorb some juices.
- 11
Find and discard the bay leaf before serving the stew.
About 1 min
Per serving
Nutrition
- Calories
- 645.2kcal
- Protein
- 39.1g
- Carbs
- 52.2g
- Fat
- 32.3g
- Fibre
- 9.5g
- Sugar
- 15.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over medium-low heat or in the microwave until hot.
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