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beef stew oven recipe

Tender Oven-Baked Beef Stew

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A comforting, hearty beef stew made with tender sirloin, sweet potatoes, and pearl onions, slowly baked to perfection in a Dutch oven. This elegant twist on traditional beef stew requires minimal effort but delivers maximum flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin cut into ¾-inch cubes
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 pound white pearl onions thawed
  • 1 large sweet potato peeled and cut into ½-inch dice (about 10 ounces)
  • 3 celery ribs sliced
  • 1 cup red wine
  • ½ cup chicken broth
  • 1 tablespoon tomato paste

Equipment

  • Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Season sirloin cubes with salt, pepper, and dried oregano. Toss in flour until lightly coated.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides (about 4-5 minutes). Remove and set aside.
  3. In the same Dutch oven, add pearl onions, diced sweet potato, and sliced celery. Cook for about 5 minutes until vegetables begin to soften.
  4. Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Add chicken broth and tomato paste, stirring to combine.
  5. Let simmer for 20-25 minutes until vegetables are tender and flavors have melded.
  6. Return browned beef and accumulated juices to the pot. Heat for about 5 more minutes until everything is heated through.

Notes

This stew can be made with chuck roast instead of sirloin. The stew thickens as it cooks, but you can adjust the consistency with additional broth if needed. Leftovers taste even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days. For the wine, use any medium-bodied red that you'd enjoy drinking.

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