Oven-Braised Beef Stew Recipe for Six
Recipe shopping list — copy the items into Valedo.
Serves 6. The chuck braises before the vegetables are added so both the meat and vegetables finish tender.
Ingredients
Beef chuck
Cut into 1 1/2-inch pieces.
2 lb
All-purpose flour
3 tbsp
Kosher salt
Divided.
1 1/2 tsp
Black pepper
Divided.
3/4 tsp
Olive oil
Divided.
2 tbsp
Yellow onion
Diced.
1 large
Garlic
Minced.
3 cloves
Tomato paste
2 tbsp
Low-sodium beef broth
4 cups
Water
1 cup
Bay leaf
1
Dried thyme
1 tsp
Yukon Gold potatoes
Cut into 1 1/2-inch pieces.
1 1/2 lb
Carrots
Cut into 1-inch pieces.
4 medium
How to make it
- Heat the oven to 325°F. Toss the beef with the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown half the beef and transfer it to a plate. Repeat with the remaining oil and beef.
- Cook the onion for 5 minutes. Add the garlic and tomato paste and cook for 1 minute. Return the beef and add the broth, water, bay leaf, and thyme.
- Cover and braise in the oven for 1 1/2 hours. Stir in the potatoes and carrots, cover, and cook for 45 to 60 minutes more, until tender.
- Discard the bay leaf. Stir in the remaining salt and pepper.
Who this list is for
This oven-braised beef stew recipe is designed for cooks planning a comforting meal for six. If you want tender beef and vegetables without guesswork, and you prefer a stew that finishes in the oven, this list is for you. It’s a good fit for Sunday dinners, meal prep, or feeding family on a cold night.
How to use this list
Start by checking off what you already have. Cut the beef chuck into chunks and toss with flour, kosher salt, and black pepper. Brown the meat in olive oil in a Dutch oven. Add chopped yellow onion and minced garlic, then stir in tomato paste. Pour in low-sodium beef broth and water, add a bay leaf and dried thyme. Cover and braise in the oven. Partway through, add Yukon Gold potatoes and sliced carrots. Cook until both meat and vegetables are tender. Remove the bay leaf before serving.
What to skip
Don’t use stew meat that’s too lean; chuck gives the right texture. Avoid adding all vegetables at the start—potatoes and carrots go in later so they don’t turn mushy. Don’t skip the flouring step, which helps thicken the stew. Resist the urge to add more water; the listed amount keeps the stew rich, not watery.
What is on this list
You’ll need beef chuck, all-purpose flour, kosher salt, black pepper, olive oil, yellow onion, garlic, tomato paste, low-sodium beef broth, water, a bay leaf, dried thyme, Yukon Gold potatoes, and carrots. Review your pantry for staples like flour and oil. Cross off what you have so you only shop for what’s missing.
Before you go
Double-check your beef and vegetable quantities—don’t underestimate. Make sure your Dutch oven or braising pot is oven-safe. If shopping, get the right cuts and sizes. Prep vegetables ahead to save time. After cooking, let the stew rest briefly so flavors settle before serving.
FAQ
Who is "Oven-Braised Beef Stew Recipe for Six" for?
This oven-braised beef stew recipe is designed for cooks planning a comforting meal for six. If you want tender beef and vegetables without guesswork, and you prefer a stew that finishes in the oven, this list is for you. It’s a good fit for Sunday dinners, meal prep, or feeding family on a cold night.
How should I use "Oven-Braised Beef Stew Recipe for Six"?
Start by checking off what you already have. Cut the beef chuck into chunks and toss with flour, kosher salt, and black pepper. Brown the meat in olive oil in a Dutch oven. Add chopped yellow onion and minced garlic, then stir in tomato paste. Pour in low-sodium beef broth and water, add a bay leaf and dried thyme. Cover and braise in the oven. Partway thro…
What should I skip or avoid with "Oven-Braised Beef Stew Recipe for Six"?
Don’t use stew meat that’s too lean; chuck gives the right texture. Avoid adding all vegetables at the start—potatoes and carrots go in later so they don’t turn mushy. Don’t skip the flouring step, which helps thicken the stew. Resist the urge to add more water; the listed amount keeps the stew rich, not watery.
What is on the "Oven-Braised Beef Stew Recipe for Six" list?
You’ll need beef chuck, all-purpose flour, kosher salt, black pepper, olive oil, yellow onion, garlic, tomato paste, low-sodium beef broth, water, a bay leaf, dried thyme, Yukon Gold potatoes, and carrots. Review your pantry for staples like flour and oil. Cross off what you have so you only shop for what’s missing.
What should I do before I go?
Double-check your beef and vegetable quantities—don’t underestimate. Make sure your Dutch oven or braising pot is oven-safe. If shopping, get the right cuts and sizes. Prep vegetables ahead to save time. After cooking, let the stew rest briefly so flavors settle before serving.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.