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Oven Beef Stew

Sarah "Pat" Kirkwood Lodge | September 7, 2016

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. A recipe can't be more simple or delicious than this. The beef in this stew is slowly braised along with vegetables and spices to create tender meat and a flavorful broth. 

Prep Time
10-15 minutes
Cook Time
4-5 hours
oven beef stew


  • 2 ½ pounds beef stew meat, cut into chunks
  • 6 carrots, chopped
  • 3 medium onions, quartered
  • 5 medium potatoes, quartered
  • 1, 10-ounce package frozen peas
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • Dash of dried thyme
  • Freshly ground black pepper
  • ¼ cup cornstarch
  • 2, 28-ounce cans whole tomatoes (with their juice)
  • 1 cup red wine or water


  1. Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.)
  2. Layer the ingredients in a 5 Quart Cast Iron Dutch Oven in the order they are listed. Cover and cook for 4-5 hours, stirring once or twice.
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Contributed By: Sarah "Pat" Kirkwood Lodge

Sarah Lodge is the mother of Henry Lodge, CEO of Lodge Manufacturing. 

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