Oven Beef Stew

This beef stew goes straight into the oven with almost no prep and comes out two and a half hours later fall-apart tender. The base is dead simple: cream of celery soup and dry leek soup mix combine with red wine to create a rich, savory braising liquid that does all the seasoning work for you.

The potatoes and carrots go on top of the beef and get pushed in slightly so they’re half-submerged. Two hours of covered baking turns them soft and starchy, thickening the stew naturally as they cook. The broccoli goes in for just the last 30 minutes so it keeps its color and a bit of bite.

Uncovering the pot for the final 15 minutes lets the top brown slightly and concentrates the gravy. You’ll know it’s done when the beef breaks apart with a spoon.

Pro Tips

• Cut the beef into uniform one-inch cubes. Uneven pieces mean some are tender while others are still chewy.
• Use a dry red wine you’d actually drink. Cheap cooking wine has added salt and a harsh flavor that concentrates during the long braise.
• Don’t stir the broccoli in too aggressively. You want florets on top, not buried in the gravy where they’ll turn to mush.

Variations

• Mushroom swap: Replace the broccoli with quartered cremini mushrooms added at the same time for an earthier stew.
• Guinness version: Swap the red wine for a can of stout beer for a darker, more robust gravy.