Grandma's Baked Beef Stew Recipe Is the Ultimate Comfort Food by Donna John

Stew is just one of those dishes that puts a smile on my face. There are so many ways to make stew, too. In the oven, on the stovetop, in the slow cooker. This old-fashioned beef stew recipe cooks in the oven – and is grandma approved. It's the perfect hearty, comfort food meal for the fall and winter months.

This oven-baked beef stew recipe has your typical stew meat, onion, celery, carrots and potatoes, but also has green peas, which I love (check out the health benefits of green peas). The rich broth is made with red wine, beef stock and rosemary.

Here is your shopping list for this old-fashioned baked beef stew recipe: chuck roast, garlic, onion, flour, red wine, beef stock, fresh rosemary, bay leaves, celery, carrot, onion, potatoes and green peas. Serve this baked beef stew for dinner with a big loaf of crusty bread. I also like to serve a salad with it, just because. This stew reheats beautifully and tastes even better the next day.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours and 15 minutes
Total Time: 3 1/2 hours
Servings: 8

Ingredients

• 1 3-pound chuck roast, cut into cubes
• 6 cloves garlic, minced
• 1/2 cup minced onion
• 1/4 cup flour
• 1 cup red wine
• 4 cups beef broth
• sprig fresh rosemary
• 2 bay leaves
• 3 ribs celery, sliced
• 3 large carrots, sliced
• 1 large onion, chopped
• 4 - 5 red potatoes, cut into wedges
• 1 cup frozen green peas

Recipe Notes

• You don't need expensive red wine for this stew recipe. But do buy something you want to drink the rest of!

• You could change up the vegetables and make it your own. Green beans would be a great addition.

Here's how to make it: 

1. Heat a little oil in a large ovenproof pot. Season the beef with salt and pepper. Brown the beef on all sides in the hot oil. You will have to do this in batches. Remove to a plate.
   
2. Add the minced onion and garlic to the drippings. Cook, stirring, for about 2 minutes. Add the flour and cook about 1 minute.
   
3. Add the beef stock and red wine. Cook, stirring up the brown bits from the bottom of the pan, about 1 minute.
   
4. Put the beef back into the pot. Add the celery, rosemary and bay leaves. Bring to a boil, cover and place in a preheated 325-degree oven. Cook for about 2 hours.
   
5. Add the potatoes, onion and carrots. Cover and continue to bake for another 40 to 45 minutes.
   
6. Add the peas and bake another 15 minutes. Season with salt and pepper before serving.
   
   
   

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