BEEF STEW is perfect on a cold day | Oven Beef Stew Recipe In One Pot
The weather is getting colder and it's the perfect time for a hearty beef stew. Today I am making a classic French beef stew braised in the oven. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate cold-weather comfort food. This recipe is simple and delicious!
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INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender
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Beef Stew With Carrots & Potatoes
Instant Pot Beef Stew with Mushrooms
This is a classic beef stew recipe with an extra dose of mushrooms since they are one of my favorite additions to just about any recipe. I went simple with the potatoes and carrots, but you can choose any other hardy veggies such as turnips, rutabagas, parsnips, winter squashes, or even sweet potatoes.
As far as meat selection for stews, I usually go for a chuck roast that I cut up myself. But the top round roast was on sale this week so that’s what I used for this video - and it did not disappoint! Other great cuts for stews would be bottom round or rump roast.
Bonus: Stews make great fillings for hand pies! I used about 4 cups of the leftovers to make these little grab-and-go pies for lunches and snacks. Use store-bought dough (biscuit, pizza, pie, etc.) to envelop a couple spoonfuls of room temperature or slightly heated stew. Brush with an egg wash and then bake at 400°-425° for 10-15 minutes until toasty brown.
Instant Pot Duo 6 Quart:
Today’s Ingredients:
8 oz bacon, chopped
2 lbs stewing beef, cut into 1½ inch chunks and patted dry (used top round in this video)
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry red wine (cabernet today)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tsp Italian seasoning
2 bay leaves
1 TB Worcestershire sauce
2 cups beef broth (2 tsp Better than Bouillon + 2 cup water)
1 lb potatoes, 1½ inch cuts (Yukons or reds are best)
1 lb carrots, 1½ inch cuts
1 lb mushrooms, halved or quartered
½ cup fresh parsley, chopped
3 TB flour + 3 TB water to thicken the gravy
Instructions:
1. Heat the Instant Pot on sauté and add the bacon when the pot reads “HOT.” Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered out. Remove the bacon to a bowl, leaving a few tablespoons of fat in the pot.
2. Add the beef a few pieces at a time and brown on all sides to form a crispy crust. Don’t crowd the pot otherwise the meat will steam instead of brown. Work in batches, turning every few minutes. Remove the browned pieces to the bowl with the bacon.
3. Add the onion and stir for a few minutes to soften.
4. Add the garlic and stir for just another 30 seconds to a minute until fragrant.
5. Add the red wine (cabernet, merlot, zinfandel) and stir, scraping up all the the browned bits from the bottom of the pot. Make sure the bottom is clear because this is where all the flavor is, plus you’ll want to clear the bottom to avoid the dreaded “BURN” warning later.
6. Add the next 7 ingredients (salt through beef broth) and stir to combine. Then return all of the bacon and beef back to the pot.
7. Layer the potatoes, carrots, and mushrooms over the beef.
8. Lock the lid and cook for 30 minutes on manual/high followed by a full natural release before unlocking and reopening the lid.
9. Set the pot back to sauté until it comes to a light boil.
10. Add parsley.
11. Add the flour/water mixture and stir to thicken the stew. Check for seasoning – add salt and pepper if needed
12. Serve and enjoy!
Music:
Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
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John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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Slow Cooker Poor Man's Stew
SLOW COOKER POOR MAN'S STEW
This budget friendly stew has everything you love about stew but with ground beef instead of stew meat. I hope you enjoy it! This is an older recipe with a newly added YouTube video, enjoy!
RECIPE:
INGREDIENTS:
1 lb. ground beef browned and drained
1.5 lbs potatoes diced large
3 carrots sliced
1 onion diced
1 garlic clove minced (I had this on hand already)
6 oz. can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried Italian seasoning or oregano
Slow Cooke Size:
5 quart or larger
INSTRUCTIONS:
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano (or Italian seasoning). Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread. Enjoy!
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