This Oven Beef Stew is the ultimate comfort food, featuring cubes of lean stew beef slow-cooked until fork-tender in a rich, creamy celery and leek gravy. The savory depth comes from a splash of dry red wine and aromatic onions, creating a robust flavor profile that warms the soul. Served alongside hearty baking potatoes, this meal is perfect for chilly evenings or busy weeknights when you want something satisfying without spending hours at the stove. It’s a classic family favorite that brings everyone to the table, offering a balance of protein, carbs, and savory goodness. Simple ingredients transform into a luxurious dinner that feels like home.
Oven Beef Stew
Description
This Oven Beef Stew is the ultimate comfort food, featuring cubes of lean stew beef slow-cooked until fork-tender in a rich, creamy celery and leek gravy. The savory depth comes from a splash of dry red wine and aromatic onions, creating a robust flavor profile that warms the soul. Served alongside hearty baking potatoes, this meal is perfect for chilly evenings or busy weeknights when you want something satisfying without spending hours at the stove. It&# 226;ÂÂs a classic family favorite that brings everyone to the table, offering a balance of protein, carbs, and savory goodness. Simple ingredients transform into a luxurious dinner that feels like home.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Heat a large oven-safe skillet or Dutch oven over medium-high heat with a small amount of oil or butter.
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Pat the beef cubes dry and season lightly with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pan, until golden brown on all sides.
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Remove the browned beef from the skillet and set aside on a plate.
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In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes.
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Return the beef to the skillet. Add the cream of celery soup, dry leek soup mix, and dry red wine. Stir well to combine, scraping up any browned bits from the bottom of the pan.
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Bring the mixture to a simmer on the stovetop, then cover the skillet tightly with a lid or aluminum foil.
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Transfer the skillet to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is fork-tender.
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While the stew cooks, prepare the baking potatoes according to package directions (bake, boil, or microwave until tender).
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Remove the stew from the oven. If the sauce is too thin, uncover and simmer on the stovetop for a few minutes to thicken. Season with additional salt and pepper to taste.
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Serve the hot beef stew alongside the prepared potatoes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1046.8kcal
- % Daily Value *
- Total Fat 53.0g82%
- Saturated Fat 20.7g104%
- Cholesterol 265.6mg89%
- Sodium 418.6mg18%
- Total Carbohydrate 30.8g11%
- Dietary Fiber 4.7g19%
- Sugars 4.8g
- Protein 92.1g185%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can use beef broth instead of part of the wine or add a tablespoon of tomato paste when sautéing the onions.
If you don't have an oven-safe skillet, brown the beef and onions in a regular skillet, then transfer everything to a casserole dish for baking.
This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To make this recipe gluten-free, ensure your soup mix and soup cans are certified gluten-free, or substitute with a gluten-free thickener like cornstarch slurry.
For a lighter version, you can substitute the cream of celery soup with a blend of chicken broth and a roux made from butter and flour, plus fresh chopped celery.
