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Mains · American

Beef Stew

Fifteen minutes of chopping, then the oven slowly turns beef, potatoes and carrots into Sunday dinner.

Hands-on
15 min
Hands-off
3 h 30 min
Oven preheat
10 min
Total
3 h 45 min
Makes
6 servings
Serves
6

The oven heats while you prep. Then 2 hours covered in the oven, and 1 to 1 1/2 hours more after the potatoes and carrots go in. Browning the beef first (optional) adds about 20 minutes.

Oven 170 °C · 150 °C fan (325 °F)

Pan 3.8 L ovenproof Dutch oven with lid (US: 4-quart ovenproof Dutch oven with lid)

  • easy
  • dairy-free
  • comfort-food
  • one-pot
  • family-dinner
  • make-ahead
  • freezer-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Beef Stew
Amount
Units
Oven

Ingredients

You need: 3.8 L (4 quart) ovenproof Dutch oven or casserole with a lid · small bowl and whisk · separate board and knife for the raw beef · oven mitts

Contains: wheat

Method

  1. Heat the oven

    Heat the oven to 170°C (150°C fan, 325°F).

  2. Brown the beef (optional)

    For a deeper flavour, pat the 680 g (1 1/2 lb) beef dry. Heat the 1 tbsp oil in the Dutch oven over medium-high heat and brown the beef in two batches so the pieces aren't crowded. Turn the heat off when the second batch is done and put all the beef back in the pot.

    Ready when: Each batch has a deep brown crust on several sides. The inside is still raw; it cooks in the oven.

  3. Build the stew

    In the pot, combine the beef, the onion wedges, the 411 g (14.5 oz) can of stewed tomatoes with their juice, 1 1/2 tsp seasoned salt, 1/2 tsp pepper and the bay leaf.

  4. Add the thickened water

    In a small bowl, whisk the 480 ml (2 cups) water with the 2 tbsp flour until smooth. Stir it into the pot.

    Otto tried this firstOtto sprinkles the flour straight into the pot and ends up chasing little white lumps. He whisks it into the water first, then stirs it in smoothly.

  5. Bake covered: 2 hours

    Put the lid on and bake for 2 hours, stirring once halfway through.

    Ready when: The liquid is bubbling gently and the beef is starting to soften but is not tender yet.

  6. Add the vegetables

    Stir in the 12 halved potatoes and 227 g (8 oz) baby carrots. Cover again and bake for 1 to 1 1/2 hours more.

    Ready when: A fork slides easily into the beef, potatoes and carrots. Stew beef is cooked long past the 63°C / 145°F safe point; tenderness is what tells you it's ready.

  7. Finish

    Fish out the bay leaf and throw it away. Taste, and serve hot.

Make ahead, store & reheat

Make ahead
Cool the stew, cover it tightly and refrigerate for up to 2 days; reheat gently before serving.
Storage
Cool it in shallow containers and refrigerate within 2 hours. Eat within 3 to 4 days, or freeze for up to 3 to 4 months.
Reheat
Reheat gently on the stove, stirring, until it's 74°C / 165°F all the way through.

If something goes wrong

  • Beef still chewy Why: It needs more time; cuts and ovens vary.
    Cover it and keep baking, checking every 15 minutes until a fork slides in easily.
  • Grey, steamed beef when browning Why: Too much beef in the pot at once.
    Brown it in two batches with space between the pieces.

Good to know

  • Pick small potatoes that are firm and similar in size so they cook evenly; quarter any big ones.
  • Browning the beef is optional, but it adds flavour if you have the time.

Safety

  • Use a separate board and knife for the raw beef, and wash your hands for at least 20 seconds with soap after touching it.
  • The pot, lid and steam are very hot after hours in the oven. Use thick oven mitts, lift the lid away from your face, and keep kids back; an adult should move the pot.
  • Hot oil spits when the beef goes in. Pat the beef dry and lower it in gently.
  • Seasoned salt blends vary: check the label for allergens.