Simple Oven-Baked Beef Stew Meat
Simple Oven-Baked Beef Stew Meat
Ingredients
For the Oven-Baked Beef Stew
- 2 pounds beef stew meat, cut into 1 1/2-inch pieces if using chuck roast
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 yellow onion, large, sliced
- 3 celery stalks, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, freshly ground, divided
Instructions
- 1
Preheat your oven to 275°F. Have a large glass baking dish ready.
⏱️ 10 min•🌡️ 275
- 2
Place the chopped carrots, sliced yellow onion, and celery chunks evenly in the bottom of the glass baking dish.
⏱️ 5 min
- 3
Drizzle the olive oil generously over the vegetables. Season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
⏱️ 2 min
- 4
Arrange the beef stew meat evenly on top of the seasoned vegetables. For easier handling, you may wish to wear gloves.
⏱️ 5 min
- 5
Generously season the beef with the remaining 1 teaspoon of kosher salt, the garlic powder, and the remaining 3/4 teaspoon of black pepper.
⏱️ 1 min
- 6
Cover the baking dish first with a layer of parchment paper, then tightly seal it with aluminum foil. Ensure it's completely sealed to trap moisture.
⏱️ 2 min
- 7
Carefully place the covered baking dish into the preheated oven. Cook for 3 hours, or until the beef is incredibly juicy and tender, easily shredding with a fork.
⏱️ 180 min•🌡️ 275
- 8
Once cooked, remove the dish from the oven. Transfer the entire contents of the baking dish (meat, vegetables, and accumulated juices) into a large bowl with a lid for refrigeration, to be used in a subsequent recipe or served immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Oven-Baked Beef Stew Meat
Ingredients
For the Oven-Baked Beef Stew
- 2 pounds beef stew meat, cut into 1 1/2-inch pieces if using chuck roast
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 yellow onion, large, sliced
- 3 celery stalks, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, freshly ground, divided
Instructions
- 1
Preheat your oven to 275°F. Have a large glass baking dish ready.
⏱️ 10 min•🌡️ 275 - 2
Place the chopped carrots, sliced yellow onion, and celery chunks evenly in the bottom of the glass baking dish.
⏱️ 5 min - 3
Drizzle the olive oil generously over the vegetables. Season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
⏱️ 2 min - 4
Arrange the beef stew meat evenly on top of the seasoned vegetables. For easier handling, you may wish to wear gloves.
⏱️ 5 min - 5
Generously season the beef with the remaining 1 teaspoon of kosher salt, the garlic powder, and the remaining 3/4 teaspoon of black pepper.
⏱️ 1 min - 6
Cover the baking dish first with a layer of parchment paper, then tightly seal it with aluminum foil. Ensure it's completely sealed to trap moisture.
⏱️ 2 min - 7
Carefully place the covered baking dish into the preheated oven. Cook for 3 hours, or until the beef is incredibly juicy and tender, easily shredding with a fork.
⏱️ 180 min•🌡️ 275 - 8
Once cooked, remove the dish from the oven. Transfer the entire contents of the baking dish (meat, vegetables, and accumulated juices) into a large bowl with a lid for refrigeration, to be used in a subsequent recipe or served immediately.
⏱️ 5 min