Entrees

Oven Beef Stew

Sarah "Pat" Kirkwood Lodge / September 7, 2016

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. 

A recipe can't be more simple or delicious than this. The beef in this stew is slowly braised along with vegetables and spices to create tender meat and a flavorful broth. 

Oven Beef Stew cooked in a cast iron dutch oven.

Prep Time

10-15 minutes

Cook Time

4-5 hours

Servings

6 - 8

Ingredients

  • 2 1/2 pounds beef stew meat, cut into chunks
  • 6 carrots, chopped
  • 3 medium onions, quartered
  • 5 medium potatoes, quartered
  • One 10-ounce package frozen peas
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1 tablespoon sugar
  • 1 tablespooon salt
  • Dash of dried thyme
  • Freshly ground black pepper
  • 1/4 cup cornstarch
  • 2 28-ounce cans whole tomatoes (with their juice)
  • 1 cup red wine or water
Oven Beef Stew cooked in a cast iron dutch oven.

Preparation

  1. Preheat the oven to 275°F. (If you want to cut the cooking time down a bit, raise the oven temperature to 300°F.)
  2. Layer the ingredients in a 5-quart cast iron dutch oven in the order they are listed. Cover and cook for 4 to 5 hours, stirring once or twice.
Sarah "Pat" Kirkwood Lodge

Contributed By

Sarah "Pat" Kirkwood Lodge

Sarah Lodge is the mother of Henry Lodge, CEO of Lodge Manufacturing. 

Oven Beef Stew

By Sarah "Pat" Kirkwood Lodge

Prep Time: 10-15 minutes

Cook Time: 4-5 hours

Servings: 6 - 8

Ingredients

  • 2 1/2 pounds beef stew meat, cut into chunks
  • 6 carrots, chopped
  • 3 medium onions, quartered
  • 5 medium potatoes, quartered
  • One 10-ounce package frozen peas
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1 tablespoon sugar
  • 1 tablespooon salt
  • Dash of dried thyme
  • Freshly ground black pepper
  • 1/4 cup cornstarch
  • 2 28-ounce cans whole tomatoes (with their juice)
  • 1 cup red wine or water
Oven Beef Stew

Preparation

  1. Preheat the oven to 275°F. (If you want to cut the cooking time down a bit, raise the oven temperature to 300°F.)
  2. Layer the ingredients in a 5-quart cast iron dutch oven in the order they are listed. Cover and cook for 4 to 5 hours, stirring once or twice.

Recipe by Sarah "Pat" Kirkwood Lodge for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/oven-beef-stew