Beef Stew (Cooked In The Oven) Recipe

Name: Beef Stew (Cooked In The Oven)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 6 slices bacon, cut into 1/2 inch pieces; 3 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces; 8 medium red potatoes, halved; 3 medium carrots, cut into 1 inch pieces; 3 medium onions, halved; 1 (8 ounce) package white mushrooms, halved; 1/2 cup chopped fresh parsley; 1 cup apple juice; 1 (10 1/2 ounce) can beef broth; 1 (6 ounce) can tomato paste; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme leaves; 1 teaspoon minced fresh garlic; 2 bay leaves

Servings: persons

1 cup chopped onion
6 slices bacon, cut into 1/2 inch pieces
3 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
8 medium red potatoes, halved
3 medium carrots, cut into 1 inch pieces
3 medium onions, halved
1 (8 ounce) package white mushrooms, halved
1/2 cup chopped fresh parsley
1 cup apple juice
1 (10 1/2 ounce) can beef broth
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 teaspoon minced fresh garlic
2 bay leaves

1
Heat oven to 325 degrees.
2
In Dutch oven, place chopped onions, bacon and roast.
3
Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
4
Stir in vegetables.
5
Stir in remaining ingredients.
6
Cover; bake for 1 1/2 hour.
7
Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
8
NOTE: This recipe takes a long time to cook.
9
Please allow yourself extra cooking time just in case.
10
If your potatoes and onions are large, please quarter them.
11
I have had to finsih this off boiling on the stove because my guests were waiting.
12
The flavor just got more intense.

1346

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup chopped onion, 6 slices bacon, cut into 1/2 inch pieces, 3 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces, 8 medium red potatoes, halved, and more.

Yes, Beef Stew (Cooked In The Oven) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew (Cooked In The Oven)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions