This easy oven-cooked beef stew is perfect for cozy cooking over the weekend or when you simply don't want to linger in the kitchen. The beef is slowly braised along with vegetables and spices to create tender meat and a flavorful broth. And trust us when we say: it's even better the next day.
Level
Beginner
Prep Time
20 minutes
Cook Time
4 hours
Serves
6-8
Cook it With Our
Directions
- Preheat the oven to 300˚F.
- Pat beef dry, season with salt and pepper. Add olive oil to a cast iron dutch oven and heat over over medium-high for 3 to 5 minutes. Working in batches, sear the beef 2 minutes per side until browned on all sides. Transfer to a plate.
- Add carrots, onions, and garlic to the dutch oven and sauté for 3 to 4 minutes. Stir in tomato paste, Worcestershire, and thyme.
- Deglaze the pot with wine or beef broth, scraping up browned bits from the bottom. Add the meat back to the pot, with the tomatoes and their juice, additional beef broth or water if needed, and bay leaves. Bring to a simmer, then cover.
- Bake 3.5 to 4 hours, stirring once halfway through cooking.
- In the final 10 minutes of cooking, whisk in cornstarch slurry and peas. Let thicken. Finish with a splash of vinegar and adjust flavors with salt and pepper as needed. Serve and enjoy!
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