Boy is it getting cold out side!

When the temperatures start to drop, I do not want to leave the house. I want to be holed up in comfy clothes with a good book or movie, endless cups of coffee and eating comforting comforting dishes like soup or stew.

This oven braised beef stew is straightforward, flavor-packed and comforting. Beautifully browned beef with lots of veggies, herbs and garlic in a deeply rich and brown gravy, all made in one pot. Typically I serve this crusty sourdough bread, or with no-knead bread or a grilled cheese sandwich.

It’s only what you need during these cold weather months.

To cook this Braised Beef Stew Set out:

avocado oil – Or use any neutral oil made for high temperature cooking/roasting like extra light olive oil
bottom round roast – A lean cut of beef that is go-to for braising or cooking low and slow.
steak seasoning – I like Simply Organic Chophouse or Kinder’s steak seasoning.
dry red wine – Like malbec, merlot or pinot noir. Use a wine that you like to drink.
yellow onion – Adds a sweet and subtle onion flavor to the stew.
celery – Lends earthy flavor and satisfying texture.
carrots – Adds color and subtle sweetness.
mushrooms – Add flavor-packed earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
russets potatoes – I like to use them because their starches help thicken the stew.
green beans – I like to use fresh, however frozen can be used as well.
garlic – Adds distinct punchy flavor.
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
beef stock – The base of the stew, use fat free from-scratch or high-quality store-bought stock.
tapioca flour (finely ground) – A great gluten-free thickener.
Worcestershire sauce – Adds some depth and flavor. Use from-scratch or store-bought.
kosher salt – This will draw out flavor of the vegetables and seasons the soup.
black pepper – Adds some subtle bite and flavor.
parsley leaves – Adds herbaceous freshness and a pop green – for garnish.

Prep The Beef:

Preheat your oven to 250℉ (or 120℃).

Then cube up a 2-1/2 to 3 pounds of a bottom round roast into roughly 1-1/2 inch pieces. I like to slice it into steaks, then cut each steak into long strips and then cube into pieces. Only like how I did it in this post. Personally, I like to cut my own stew meat because do you truly know what cut of meat you’re getting in the pre-cut package labeled “stew meat”?

Next, add the cubed beef into a bowl and season with 2 generous tablespoons of steak seasoning. I like to use Kinder’s buttery steak seasoning (not sponsored).

Toss well to combine.

Heat 2 tablespoons avocado oil in a large 7-quart (or larger) dutch oven. Then work in batches, searing the meat on all sides until deep golden.

The rich color and deep flavor of this braised beef stew is because of the searing of the beef well.

Transfer the deeply caramelized meat to a clean plate and repeat with the remaining pieces. For me I did this in 3 batches total and it took me about 20-25 minutes.

Prep the Vegetables:

While the beef is searing, I prep the remaining vegetables. Gather 2 medium yellow onions (roughly chopped), 4 short stalks of celery (sliced), 3 to 4 large carrots that have been cut into pieces and 2 medium russets (cut into 1-1/2 inch pieces).

You will also need 1 (8 ounce) package of cremini or white button mushrooms (cleaned and halved), 6 ounces fresh green beans (trimmed and cut in half), 4 peeled and roughly chopped cloves fresh garlic.

Build The Stew:

Then reduce the heat to medium, and add in the onions and garlic. Stir and cook for 2 minutes.

Pour 1/2 cup dry red wine (I’m using pinot noir) into the pot and use a wooden spatula to scrape up the browned bits on the bottom of the pot.

Immediately tossing all the meat back in, along with any juices that accumulated on the plate. Next add in the onions, celery, carrots, mushrooms, potatoes and green beans. Then place 4 springs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves on top.

Quickly whisk together 1/4 cup of tapioca flour in with the 6 cups beef broth and 1 tablespoon Worcestershire.

NOTE: I can easily find tapioca flour and my local grocery store but if you’re having trouble finding it, I’ve linked it in the recipe printable.

Then pour it all into the pot.

Cover with a heavy lid and bring to a boil before sliding into your preheated oven for 2-1/2 to 3 hours.

Once the vegetables and meat are perfectly tender, remove the herb stems and bay leaves. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.

I wish you could smell this!

Season with kosher salt and freshly ground black pepper to taste.

As you’d expect, this braised beef stew fills your home with the most intoxicating aroma. And on days when the weather chills you to the bone, this stew is a warm hug – thawing you from the inside out in the go-to way possible.

Ladle stew into bowls and top with freshly ground black pepper, minced parsley and serve with crusty sourdough bread.

How To Store Beef Stew:

Allow the beef stew to cool completely before storing in an air-tight container or containers and refrigerate.

How long Will Beef Stew Last In The Fridge?

If stored properly, beef stew should last for up to 3 to 4 days.

Can Beef Stew Be Frozen?

Yes! In fact, I like to use tapioca flour because it’s more stable when freezing and doesn’t cause watery separation when reheated.

How To Freeze Beef Stew:

Once the beef stew has cooled, transfer to freezer safe containers leaving 1/4 to 1/2-inch of space to allow for expansion when freezing. Reheat slowly on the stove top until hot.