Easy Old-Fashioned Oven Beef Stew
A nostalgic homecooked meal that makes you feel warm and cozy! This easy oven beef stew is packed with deep delicious flavour and is full of hearty beef and vegetables all in a thick creamy gravy
Ingredients
- 1 ½ lbs cubed beef such as chuck roast 680 g
- 3 Tablespoons oil for frying 45 ml
- 2 thickly chopped carrots
- 3 medium potatoes cut into larger chunks
- 1 medium onion diced
- 3 ribs celery roughly diced
- 2 cups green beans cut into 1 in. chunks 200 g
- ¼ lb sliced mushrooms 113 g
- 3 cups beef stock 710 ml
- 2 Tbsp cornstarch 30 ml
- 3 Tbsp cool water 45 ml
- 1 Tablespoon Worcestershire sauce 15 ml
- Salt and pepper
- 1 tsp lemon juice 5 ml
- ½ cup heavy cream 118 ml
Instructions
- Preheat oven to 350 ºF (180 ºC)
- In a large pan or Dutch oven on medium-high heat, add the oil.
- Add in the beef and stir to brown on all sides.
- Remove the beef to a plate. You will probably have to do this in batches.
- Add in the diced onion and fry until they are starting to brown.
- Add in the celery and brown along with the onion.
- Add in the sliced mushrooms. Cover and cook down 5 minutes.
- Add in the carrots, potatoes, and green beans, beef stock.
- Stir to release any of the caramelized flavour from the bottom of the pan.
- Add back in the beef, cover and place in oven to cook for 1 hour.
- Remove from the oven.
- In a small bowl stir the cornstarch and water to make a thin slurry.
- Stir this into the gravy to make a thick sauce.
- Add in the Worcestershire sauce and lemon juice.
- Return to the oven 1 hour.
- Adjust salt and pepper to your taste.
- Once the sauce has stopped simmering, stir in the cream.
- Serve warm with your favourite accompaniment.