Beef Stew Ingredients
- Chuck Shoulder Roast
- Canola Oil
- Seasonings, Herbs, and Spices - TAK Seasoning, rosemary, bay leaf, Kosher salt, black pepper, and parsley.
- Vegetables - Onion, carrots, garlic, and Baby Dutch potatoes.
- Tomato Paste
- Red Wine - Chianti, Malbec, or Cabernet Sauvignon.
- Red Wine Vinegar
How To Make Beef Stew In the Oven
- Prep the Beef - Make sure you preheat the oven. Pat the roast with a paper towel and cut into cubes. Then drizzle with oil and seasoning and mix to coat the beef.
- Sear the Beef - Add the oil to a Dutch oven over medium-high heat. Add beef cubes in 2-3 batches and sear until browned on all sides. Once the cubes are browned, transfer to a plate and set aside.
- Cook the Vegetables and Deglaze the Pan - Reduce the heat to medium, add the butter and vegetables, and cook until softened. Add the garlic and stir in the tomato paste. Add the red wine to deglaze the Dutch oven and use a wooden utensil to scrape any browned bits from the bottom. Raise the heat and allow the mixture to briefly simmer.
- Add Remaining Ingredients and Put in the Oven - Return the beef cubes, along with any accumulated juices back to the Dutch oven. Then add the beef broth, herbs and spices. Stir to combine, cover and place in the oven for 1 hour and fifteen minutes.
- Prep the Potatoes - Cut the potatoes in ¼ inch slices and add them to the stew. Return to the oven and cook an additional 45 minutes.
5 More Beef Dinners You'll Love
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- Ground Beef Stroganoff made with mushrooms, onions, and sour cream over egg noodles is a beefy, comforting weeknight dinner that’s as easy as it is delicious!
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This Beef Stew is perfect for cold weather AND comfort food cravings! Tender beef is simmered in a rich, thick broth, full of hearty vegetables and flavor!
- 3 lb Chuck Shoulder Roast very cold, cubed into 1” pieces
- 3-7 tbsp Canola Oil separated
- 4 tsp TAK Seasoning
- 1 tbsp Unsalted Butter
- 1 Yellow Onion diced
- 3 Large Carrots cut a ¼” bias
- 2 Cloves of Garlic minced
- 3 tbsp Tomato Paste
- 1 c Dry Red Wine such as Chianti, Malbec or Cabernet Sauvignon
- 4 c Unsalted Beef Broth*
- 2 Sprigs of Rosemary
- 1 Bay Leaf
- 2 tsp Kosher Salt
- ½ tsp Black Pepper
- 8 oz Baby Dutch Potatoes rinsed and dried or Russets
- ½ tsp Red Wine Vinegar
- 2 tbsp Freshly Minced Flat-Leaf Italian Parsley
Preheat oven to 325°.
Pat the roast with a paper towel to remove any excess moisture. Remove fat cap if necessary. Cut into 1” pieces and transfer to a mixing bowl. Drizzle canola oil over the beef cubes and sprinkle with TAK seasoning. With your hands, toss the beef cubes, rubbing in the seasoning and the oil.
Have ready a large plate. Add 2 tablespoons canola oil to a Dutch oven over medium-high heat. Add beef cubes in 2-3 batches, taking care not to overcrowd the the Dutch oven. Add more canola oil by the tablespoon in-between batches if needed. Sear until browned on all sides, about 6 minutes per batch. Transfer the browned cubes to the plate and set aside until ready to use. Leave the browned bits in the bottom of the Dutch oven.
Reduce the heat to medium, add the butter to the Dutch oven along with the onions and carrots. Saute 5-8 minutes or until just softened. Add garlic and sauté 1 minute more. Stir in tomato paste. Add the red wine and deglaze the surface of the Dutch oven, using a wooden utensil to scrape any browned bits from the bottom and stir. Raise the heat to medium-high and allow the mixture to simmer and reduce, about 5 minutes.
Return the beef cubes, along with any accumulated juices back to the Dutch oven, along with the beef broth, rosemary, bay leaf, salt and pepper. Stir to combine. Cover and place in the oven for 1 hour and 15 minutes.
In the meantime, cut the baby Dutch potatoes in ¼ inch slices. If working with Russet potatoes, peel and cut in half lengthwise, then cut each half into four long wedges. Cut each wedge into ½” pieces.
Remove Dutch oven from the oven from the oven (after the allotted cook time) and carefully add the potatoes. Stir once more and return to the oven to cook for a final 45 minutes. Remove from the oven, discard of rosemary sprigs and bay leaf and stir in the red wine vinegar. Allow to cool slightly, garnish with fresh parsley (if desired) and serve.