Saucy Beef Stew

This beef stew uses a two-temperature oven technique that’s cleverly low-effort. The flour-coated beef cubes blast at high heat on a sheet pan to brown, then everything goes into a Dutch oven at low heat for a long, slow braise. No standing over a hot skillet browning in batches.

Oven browning at high heat is faster and more hands-off than stovetop searing. The flour coating crisps up and later thickens the braising liquid into a rich, glossy sauce as the stew cooks. That’s your gravy built right in, no roux needed.

Red wine, beef stock, canned tomatoes, and rosemary build a deeply savory braising liquid. The tomatoes break down completely over the two hours, melting into the sauce and adding a subtle acidity that keeps all that beef richness from feeling heavy.

Pro Tips

• The recipe suggests veal stock if available, and for good reason. Veal stock has more natural gelatin, which gives the finished sauce a silky, body-coating quality that beef stock alone can’t match.
• Break the canned tomatoes up with a fork before bringing the liquid to a boil. Whole tomato pieces won’t break down evenly during braising.
• Don’t peek or stir too often during the 2-hour braise. Every time you lift the lid, you lose heat and moisture. Let the oven do the work.
• The stew is done when the beef tears apart easily with a fork, not just when it’s technically tender.

Variations

• Root vegetable stew: Add parsnips and turnips alongside the carrots for a more rustic, earthy version.
• Guinness swap: Replace the red wine with dark stout for a heartier, slightly bitter depth. Great with crusty bread.