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Bowl of oven roasted beef and vegetables over white rice in a white bowl.
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5 from 24 votes

Oven Roasted Beef and Vegetables

This Oven Beef Stew with Vegetables recipe is made in one-pan with a hands-off approach and a flavorful Middle Eastern spice blend - an easy weeknight meal!
Course Dinner, Entree, Main Dish
Cuisine Middle Eastern
Diet Low Calorie
Prep Time 15 minutes
Cook Time 48 minutes
0 minutes
Total Time 1 hour 3 minutes
Servings 8 servings
Calories 259kcal
Author Yumna Jawad


  • 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 9x13 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.


Storage: Store in the pan it was cooked covered tightly with tinfoil or plastic wrap if you'd like you can also use an airtight container. This recipe will keep for up to 4 days in the refrigerator. 


Calories: 259kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 619mg | Potassium: 831mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4385IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 4mg