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Warm, comforting, and hearty, this easy oven beef stew is perfect for busy weeknights. This simple one-pan beef casserole recipe combines tender beef stew meat, sweet carrots, earthy potatoes, vibrant green bell peppers, and flavorful celery, onions, and garlic with warm Middle Eastern spices, tomatoes, and broth to create a natural gravy.
The best part is that this beef stew is made in the oven, so you don’t have to stand over the stove stirring and babysitting it. Just put all of the ingredients in a roasting pan and let the oven do its thing!
If you’ve never made beef stew in the oven before, this recipe is the perfect place to start. It’s easy, failproof, and yields tender, fall-apart beef in a rich gravy. It’s a simple, hands-off recipe that’s perfect for busy weeknights. Serve over rice, quinoa, or couscous for a complete meal. Move over traditional stovetop beef stew; oven-baked is coming for you!
why you’ll love this oven-roasted beef with vegetables
- One-pan recipe. This recipe is super easy because everything is cooked in one pan. That means fewer dishes for you to wash at the end of the night!
- Slow-roasted beef. This recipe uses a slow roasting method, which yields incredibly tender beef that practically falls apart when you fork it.
- Natural gravy. The combination of tomatoes, broth, and spices creates a delicious gravy that coats the beef and vegetables.
- Hearty and filling. This dish is packed with protein, veggies, and carbs, making it a complete meal that will leave you feeling satisfied.
- So many ways to serve it. Serve this stew over rice, quinoa, couscous, egg noodles, or mashed potatoes for a complete meal.
Ingredients you’ll need to make oven beef stew
- Beef stew meat: You can buy precut beef stew cubes for this recipe or cut them yourself from a chuck or round roast.
- Carrots: I like to use regular carrots that are peeled and cut into bite-sized pieces, but you can also use baby carrots because they’re small and require no chopping or peeling if you’re in a hurry.
- Potatoes: Yukon gold or red potatoes work well in this recipe. Cut the potatoes into bite-sized pieces, so they cook evenly.
- Green bell peppers: Bell peppers add a touch of sweetness to the stew. Cut the bell pepper into bite-sized pieces.
- Onions: I like to use yellow onions because they’re sweet and have a milder flavor, but you can also use white or red onions.
- Garlic: Garlic is a must in this recipe. It adds so much flavor!
- Middle Eastern spices: I use a combination of 7-Spice (baharat), cumin, paprika, and salt to season this stew. You can find these spices in the spice aisle of your grocery store.
- Olive oil: Helps roast the beef and the vegetables, making them tender and flavorful.
- Tomatoes: I like to use canned diced tomatoes because they’re already chopped and ready to go. You can also use crushed tomatoes if you’re not a fan of chunks of tomatoes in your stew.
- Beef broth: You’ll need beef broth to create the gravy for this stew. I like to use low-sodium beef broth so I can control the amount of salt in the dish.
- All-purpose flour: A little all-purpose flour goes a long way and helps create a thick gravy.
How to make This easy oven baked beef stew recipe
- Cut up all your veggies and add them to your baking pan.
- Add in the spices, diced tomatoes, and beef. Combine all the ingredients together.
- Bake in the oven until the vegetables soften, and the beef is cooked through.
Tips for making A beef casserole in the oven
- Cut your veggies into uniform pieces. To make sure everything cooks evenly, it’s important to cut your vegetables into uniform pieces. That means all of the carrots should be the same size, as well as the potatoes, onions, and bell peppers.
- Use a large roasting pan or Dutch oven. You’ll need a large enough pan to fit all of the ingredients. I like to use either a roasting pan or a Dutch oven.
- Don’t overcrowd the pan. Make sure there’s enough space in the pan so that the beef and vegetables have room to roast and brown. If your pan is too crowded, the beef and veggies will steam instead of roast.
- Sear the beef before roasting. To get that nice brown crust on the beef, you can sear it before roasting. Sear the beef in batches so that each piece has enough space in the pan to brown.
popular substitutions & additions
- Add in some more root vegetables. Turnips, parsnips, and sweet potatoes would all be delicious in this recipe.
- Switch up the protein. If you’re not a fan of beef, you could use lamb or chicken instead.
- Make it vegetarian. Just leave out the meat, use vegetable broth and double up on the veggies
- Add in some fresh herbs at the end. I like to add in a handful of chopped fresh parsley or rosemary at the end for some extra flavor.
what to serve/pair with your slow cooked beef stew
how to store & reheat Beef Stew
You can store this stew in the casserole dish that you baked it in or transfer it to a different container. Cover the dish with aluminum foil or plastic wrap and store it in the fridge.
To reheat, place the dish in a 350°F oven and heat until warmed through, about 30 minutes. You can also reheat individual portions in the microwave. Just place the amount you want to reheat in a microwave-safe dish and heat for about two minutes.
how long will Beef Stew last in the fridge?
This beef stew will last in the fridge for up to four days when stored properly.
can i freeze Beef Stew?
Yes, but the potatoes may become mushy or disintegrate when you reheat the stew. The stew will still taste good, but the texture of the potatoes may not be as appealing.
Frequently asked questions
Yes! You can absolutely prep everything ahead of time, freeze it, thaw it, and then “dump” it into the pan when you’re ready to bake it.
Yes! Follow the recipe as indicated and cook on low for 8 hours or high for 4-5 hours.
No, you don’t have to brown the beef, but I think it adds a nice flavor and texture to the dish. You can skip browning and just dump and go if you’re short on time!
This beef stew is the perfect comfort food for a cold winter day. It’s warm, hearty, and so satisfying. Plus, it’s easy to make! Just toss everything in a roasting pan or Dutch oven and let it slow roast in the oven. The result is a tender, flavorful stew that will leave you feeling full and satisfied. Serve it with a side of mashed potatoes or cauliflower rice and a simple green salad. Enjoy!
More beef recipes:
- Spicy Beef Kabobs
- Beef Stuffed Peppers
- Beef Shawarma Wrap
- Beef Stuffed Grape Leaves
- Kibbeh in Yogurt Sauce
- Potato Stew with Kafta
- Beef and Broccoli Stir Fry
- Beef Stuffed Pitas
- Lebanese Beef Pies
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Oven Roasted Beef and Vegetables
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 onion chopped
- 3 carrots sliced
- 3 celery stalks sliced
- 2 yukon potatoes diced
- ¼ green pepper chopped
- 2 garlic cloves sliced
- 14- ounce can diced tomatoes
- 1 tablespoon 7 spice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- 2 tablespoon olive oil
- 1 cup vegetable broth or beef broth
- 1 tablespoon all-purpose flour
- Fresh parsley for serving
- White rice for serving (optional)
- Preheat the oven to 350°F.
- Place all the ingredients in a 9×13 oven safe baking dish. Toss well to combine all the ingredients together.
- Cover with aluminum foil and bake in the oven until the vegetables soften and the beef is cooked through, about 1.5 hours.
- Remove the foil and broil for an additional 3-5 minutes.
- Serve with rice and fresh parsley, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.