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Party Food

Oven Beef Stew Recipe (Boeuf en Daube)

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A hot bowl of beef stew (or Boeuf en Daube) straight from the oven is the perfect cold weather recipe. It’s a hearty comfort meal with tender beef, and loads of vegetables.

I like to make mine into a casserole by adding melted Swiss cheese and baking it lightly at the very end. The Swiss cheese adds a final touch that sends the flavors to the next level.

If you’re looking for more comfort food, check out easy our chicken and dumplings or baked ziti — and don’t forget to pair this recipe with our easy dinner rolls or yummy beer bread so you can savor every bit the stew’s delicious sauce.

What is beef stew?

Stew is a hearty soup. The ingredients usually include meat and a combo of various veggies – typically lots of carrots and potatoes. After cooking the meat and veggie ingredients in liquid, a gravy forms and this is what sets stew apart from all of the rest of the soups out there.

In our beef stew recipe we use a top round. This beef is so tender after cooking it. For vegetables I use mushrooms, potatoes, and tomatoes.

And my special trick: adding Swiss cheese at the very end and baking it slightly to melt the cheese over top. It’s the perfect final touch.

Beef Stew Ingredients You Will Need:

  • 2-1/2 pounds top round or tip cut beef, cut into 1-1/2 inch cubes
  • 2 tbsp butter
  • 12 small mushrooms, sliced (or 4 oz can with juice)
  • 1 small bottle of pitted green olives (optional)
  • 1 tsp tomato paste
  • 1 tbsp currant jelly
  • 1/2 cup Claret (red wine)
  • 1 small bay leaf
  • 2 cups of water
  • 3 tbsp flour (dissolved in a small amount of water)
  • one can of small whole potatoes (drained and cut into bite size pieces)
  • one can of stewed tomatoes
  • 1-1/2 to 2 cups of shredded Swiss cheese

steps for making beef stew in the oven

HOW TO MAKE BEEF STEW:

If using a top round you will first want to cut it into small pieces. Then, you will want to brown the meat. Brown the meat lightly with the butter.

Next, add in the mushrooms, olives (if using), tomato paste, currant jelly, Claret wine, bay leaf, and water. Simmer this mixture. Keep it covered and simmer the entire mixture until it’s tender. Usually it will take about 2-3 hours. After this, remove the bay leaf.

Next, you will want to thicken your mixture. Do this by adding the 3 tbsp of flour to water and let it dissolve. After it has dissolved add this mixture to the cooked ingredients. Pour this into your casserole dish.

Then, add in the small potatoes and the stewed tomatoes over the top of the casserole. Sprinkle with salt and pepper and shredded Swiss cheese and put the casserole in the oven and broil until the cheese is lightly browned.

Baking pan with cheese covered beef stew

What to Serve with This Recipe

Lately, we’ve been serving these cheese biscuits with our beef stew. The flakey, doughy biscuits are the perfect complement and they can be dunked in the stew to soak up the delicious juices.

But essentially, any type of bread side will go well with stew because it can be dipped into the broth and gravy of the stew. I have even made this cornbread to serve with my stew from time to time.

For dessert, try one of our cobblers!!! Blueberry, blackberry and peach are all favorites in our house.

More Comfort Food Recipes You Will Love

easy-beef-stew-recipe

Oven Beef Stew Recipe

Hearty, rich and comforting, the flavors in this classic recipe are hard to beat.
Print Pin Rate
Course: Main Course
Cuisine: French
Keyword: Oven Beef Stew Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Calories: 600kcal

Ingredients

  • 2-1/2 pounds top round or tip cut beef cut into 1-1/2 inch cubes
  • 2 tbsp butter
  • 12 small mushrooms sliced (or 4 oz can with juice)
  • 1 small bottle of pitted green olives optional
  • 1 tsp tomato paste
  • 1 tbsp currant jelly
  • 1/2 cup Claret red wine
  • 1 small bay leaf
  • 2 cups of water
  • 3 tbsp flour dissolved in a small amount of water
  • one can of small whole potatoes drained and cut into bite-size pieces
  • one can of stewed tomatoes
  • 1-1/2 to 2 cups of shredded Swiss cheese

Instructions

  • Lightly brown the meat in the butter. Add the mushrooms, olives (if using), tomato paste, currant jelly, Claret wine, bay leaf, and water. Simmer covered until tender (2-3 hours).
  • Remove the bay leaf. Thicken with 3 Tbs flour dissolved in a small amount of water.
  • Pour into a casserole dish. Add the small potatoes over the casserole. Next, add the stewed tomatoes over the casserole.
  • Sprinkle with salt and pepper and grated Swiss cheese. Broil until lightly browned.

Nutrition

Calories: 600kcal
Tried this recipe?Follow me on Pinterest @spaceshipslb

Stephanie Keeping

Stephanie is in love with a boy named Sam. He has taught her that it's okay to jump first and look later, to wear a dirty shirt to the park and to decide that today is a good day to take a nap in your rubber boots. She hangs out here blogging at Spaceships and Laser Beams and at our printable party shop on Etsy.

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