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A Simple Recipe For Beef Stew In The Oven With Carrots

Beef Stew in the Oven with Carrots and Prunes

Susan Philips
This oven-roasted Beef Stew is made with tender chuck roast, carrots, and California prunes, which add a unique sweetness to the dish.
5 from 7 votes
Prep Time 15 minutes
Cook Time 4 hours
Course dinner, Main Course
Cuisine American
Servings 6 servings
Calories 635 kcal

Equipment

  •  Cast Iron Skillet
  • Deep roasting dish

Ingredients
 
 

  • 3-4 lb. chuck roast
  • 2 tablespoons olive oil
  • 1 whole yellow onion diced
  • 3 large cloves garlic minced
  • 6 carrots peeled and chopped into large pieces
  • 2 cups dry red wine I used cabernet sauvignon
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 4 fresh sprigs thyme
  • 3 fresh sprigs rosemary
  • 2 bay leaves
  • salt and pepper to taste
  • 1 cup pitted prunes
  • 1 cup mushrooms quartered

Instructions
 

  • Preheat oven to 300 degrees F
  • Cut the roast into extra large chunks. Dust with a generous amount of salt and pepper. In a super hot cast iron skillet, sear the chunks of beef, in 2 separate batches, making sure not to crowd. Place the seared chunks into a deep roasting dish.
  • To the already seasoned skillet, add the onion and stir until fragrant and getting translucent. Add the garlic for just a few more stirs and until fragrant. Pour the onion mixture over the seared beef chunks.
  • Add the wine to the skillet and simmer until reduced by half. Add the broth and tomato paste. Pour over the beef chunks (shouldn't cover it completely). Add the carrots. Take the fresh herbs and tie with kitchen twine and add to top of stew. Add bay leaves.
  • Cover tightly with 2-3 sheets of foil. Bake 3 hours. After 3 hours, lift foil and add the mushrooms and dried plums. Bake for an additional hour until meat is fork tender.

Nutrition

Calories: 635kcalCarbohydrates: 31gProtein: 47gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 568mgPotassium: 1349mgFiber: 5gSugar: 16gVitamin A: 10577IUVitamin C: 8mgCalcium: 90mgIron: 6mg
Keyword Beef stew, carrots, chuck roast, cooking with red wine, garlic, mushrooms, onions, prune, prunes
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