13 Beef Stew Oven Recipes for Cold Weekend Dinners

Beef stew oven recipes work because a low, steady oven turns tough chuck into soft, spoonable pieces while you handle the browning on the stovetop. A good braising liquid, beef stock, and a little tomato paste carry the flavor while mushrooms or root vegetables soak up the rich juices. The versions below take that same foundation into smoky, spicy, bright, and deeply savory directions.

Start with the Classic Oven Beef Stew with Mushrooms for a benchmark bowl. Go for Spicy Harissa if you want heat, Coconut Curry for a creamier route, and Freezer Ready Oven Beef Stew when you are planning ahead.

Which Beef Stew Should You Make?

Classic Oven Beef Stew with Mushrooms

This is the version I make most often because the mushrooms and tomato paste build a deep base without any fuss. If you want a benchmark bowl with tender beef and gravy that actually clings to the potatoes, start here.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.2 kg (2.6 lb)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Vegetable oil: 2 tbsp
• Yellow onions, halved and sliced: 2 medium
• Garlic cloves, minced: 4
• Tomato paste: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Carrots, cut into 2.5 cm (1 in) chunks: 3 large
• Baby yellow potatoes, halved: 600 g (1.3 lb)
• Cremini mushrooms, quartered: 300 g (10 oz)
• Fresh thyme sprigs: 4

Instructions

Step 1: Pat the beef dry with paper towels and season it with the 1 tsp salt and 1/2 tsp pepper. You want the pieces dry enough to brown, not steam, because that color is where the gravy gets its backbone. Let them sit while you heat the oil.

Step 2: Heat the 2 tbsp oil in a large ovenproof Dutch oven over medium high heat. You will know it is ready when a cube of beef sizzles the moment it touches the pan. Sear the beef in two batches, turning the pieces until they are deeply browned on at least two sides, about 6 minutes per batch. Move each batch to a plate.

Step 3: Lower the heat to medium and cook the 2 sliced onions in the same pot for 5 minutes, scraping up the browned bits as you go, until they smell sweet. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste and let that sizzle for 30 seconds while you keep it moving.

Step 4: Pour in the 750 ml (3 cups) beef stock and bring it to a simmer, then return the beef and any juices to the pot. Add the 3 chopped carrots, 600 g (1.3 lb) halved potatoes, 300 g (10 oz) quartered mushrooms, and 4 thyme sprigs. Cover the pot and slide it into a 160C (325F) oven while you leave the lid slightly ajar if your pot tends to boil dry.

Step 5: Braise for 2 hours, then pull the pot out and check a piece of beef with a fork. You want it to give easily but not fall apart into shreds, so give it another 20 minutes if it still feels tight. Discard the thyme stems and serve the stew in wide bowls with the gravy spooned over.

Smoky Paprika Oven Beef Stew

This one leans hard on smoked paprika and a little chipotle for warmth, so the pot turns a deep brick red. Choose it when you want a stew with heat that builds slowly rather than knocking you over.

Ingredients (makes 5 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.4 kg (3 lb)
• Kosher salt and black pepper: 1 tsp each
• Vegetable oil: 2 tbsp
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 5
• Smoked paprika: 1 tbsp
• Ground cumin and chipotle chili powder: 2 tsp and 1 tsp
• Tomato paste: 3 tbsp
• Beef stock: 600 ml (2.5 cups)
• Yukon gold potatoes, cut into chunks, and red bell peppers, sliced: 800 g (1.75 lb) potatoes plus 2 peppers

Instructions

Step 1: You want the oil hot before the beef goes in, so heat the 2 tbsp oil in a heavy ovenproof pot over medium high heat. Season the beef with the 1 tsp salt and 1 tsp pepper, then sear it in two batches until each piece has a dark crust, about 5 minutes per batch. Move the beef to a plate and leave the heat on.

Step 2: Drop the heat to medium and add the diced onion to the pot. Cook for 4 minutes, stirring once or twice, until the edges turn translucent and you can smell the sweet onion. Add the 5 minced garlic cloves, 1 tbsp smoked paprika, 2 tsp cumin, and 1 tsp chipotle chili powder next, letting them toast for 30 seconds while you keep the spices moving.

Step 3: Stir in the 3 tbsp tomato paste and cook until it darkens slightly, about 1 minute, while you keep it moving. Pour in the 600 ml (2.5 cups) beef stock and scrape the bottom of the pot so all that smoky layer mixes into the liquid.

Step 4: Return the beef plus any juices and add the 800 g (1.75 lb) potato chunks and 2 sliced red bell peppers. You want the liquid to come about halfway up the beef, so add a splash of water if your pot is too wide. Cover and move the pot to a 150C (300F) oven.

Step 5: Braise for 2 hours 15 minutes. When the beef pulls apart with a spoon, you can taste the broth and add a little more salt if it needs it. Serve in deep bowls with the red peppers and potatoes poking through the sauce.

Root Vegetable Oven Beef Stew

When the weather turns cold, this is the pot I want, full of sweet parsnips and earthy celeriac that turn mellow after two hours in the oven. It tastes like the farmers market, but cleaner and beefier.

Ingredients (makes 8 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.6 kg (3.5 lb)
• Kosher salt and black pepper: 1 tsp each
• Vegetable oil: 2 tbsp
• Leeks, white and light green parts sliced: 2
• Garlic cloves, smashed: 4
• Fresh rosemary and thyme sprigs: 2 and 4
• Tomato paste: 2 tbsp
• Beef stock: 1 L (4 cups)
• Parsnips and carrots, cut into chunks and thick coins: 3 parsnips plus 4 carrots
• Celeriac and baby turnips, peeled and cubed: 1 medium celeriac plus 300 g (10 oz) turnips

Instructions

Step 1: Set a rack in the lower third of your oven and heat it to 160C (325F). Pat the beef dry, season it with the 1 tsp salt and 1 tsp pepper, and leave it on the counter while you heat the oil in a large Dutch oven over medium high heat.

Step 2: Sear the beef in two batches in the 2 tbsp oil until the pieces have a dark brown crust on two sides, about 5 minutes per batch. Move each batch to a plate, and if the pot looks dry you can add a drop more oil before the next round.

Step 3: Turn the heat down to medium and add the 2 sliced leeks to the pot with a pinch of salt. Cook for 6 minutes, stirring now and then, until the leeks collapse and turn glossy. Add the 4 smashed garlic cloves, 2 rosemary sprigs, and 4 thyme sprigs and let them sizzle for 1 minute, just until you smell them.

Step 4: Stir in the 2 tbsp tomato paste and let it darken for 1 minute, then pour in 500 ml (2 cups) of the beef stock while you scrape the bottom with a wooden spoon. Return the beef and any juices to the pot, cover, and slide it into the oven for 1 hour.

Step 5: Pull the pot out and add the 3 chunked parsnips, 4 thick carrot coins, 1 cubed celeriac, and 300 g (10 oz) halved turnips along with the remaining 500 ml (2 cups) beef stock. Cover and return to the oven for 1 hour 15 minutes, until you can pierce the roots with a fork. Serve with the pot in the centre of the table and ladle the glossy broth over each bowl.

Spicy Harissa Oven Beef Stew

This one is for the night you want a bowl that wakes you up. Harissa paste, chickpeas, and preserved lemon give it a North African edge, and the broth turns fiery, tangy, and a little sweet all at once.

Ingredients (makes 4 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 900 g (2 lb)
• Kosher salt: 1 tsp
• Vegetable oil: 2 tbsp
• Yellow onion, thinly sliced, and garlic cloves, minced: 1 large onion plus 3 cloves
• Harissa paste: 3 tbsp
• Ground coriander and caraway: 2 tsp and 1 tsp
• Beef stock: 500 ml (2 cups)
• Chickpeas, drained and rinsed: 1 can (400 g/14 oz)
• Preserved lemon, rind only, finely chopped: 1
• Fresh cilantro, chopped: 1/2 cup

Instructions

Step 1: Season the 900 g (2 lb) beef chunks with the 1 tsp salt and let them sit while you heat the 2 tbsp oil in an ovenproof pot over medium high heat. Sear the beef in two batches for about 4 minutes per batch, until you see a dark crust form.

Step 2: Lower the heat to medium and add the sliced onion and minced garlic to the pot, so you can let them soften for 5 minutes, stirring once or twice, until the onion softens and the garlic smells toasty. Add the 3 tbsp harissa paste, 2 tsp coriander, and 1 tsp caraway and stir for 30 seconds to wake them up.

Step 3: Pour in the 500 ml (2 cups) beef stock and use a wooden spoon to release the browned bits from the bottom before you return the beef and any juices to the pot. Add the drained 1 can (400 g/14 oz) chickpeas and the chopped rind of 1 preserved lemon. Bring everything to a gentle bubble, cover, and put the pot in a 150C (300F) oven.

Step 4: Braise for 1 hour 45 minutes. Pull the pot out and check the beef, you want the meat to break apart when you press it with the back of a spoon. If the sauce looks thin, set the pot on the stove over medium heat for 5 minutes before serving.

Step 5: You can stir in half of the 1/2 cup cilantro and let the stew rest for 5 minutes so the lemon and harissa settle. Serve in hot bowls topped with the remaining cilantro and a spoonful of the cooking liquid.

Tomato Basil Oven Beef Stew

This version leans on crushed tomatoes and a handful of torn basil for a stew that tastes brighter than most. You get tender beef, silky onions, and a tomato broth that begs for crusty bread.

Ingredients (makes 7 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.3 kg (2.8 lb)
• Kosher salt and black pepper: 1 tsp each
• Olive oil: 2 tbsp
• Yellow onion, carrot, and celery, diced: 1 onion, 2 carrots, 2 stalks
• Garlic cloves, minced: 4
• Crushed tomatoes: 1 can (800 g/28 oz)
• Beef stock: 400 ml (1 2/3 cups)
• Balsamic vinegar: 1 tbsp
• Fresh basil leaves, torn: 1 cup
• Cannellini beans, drained: 1 can (400 g/14 oz)

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy ovenproof pot over medium high heat while you pat the beef dry. Season the beef with the 1 tsp salt and 1 tsp pepper, then sear in two batches until a deep crust forms, about 5 minutes per side. Set the beef aside.

Step 2: Drop the heat to medium and add the diced onion, carrot, and celery to the same pot. Cook for 6 minutes, scraping up the browned bits as the vegetables soften, until you can smell the mirepoix turning sweet. Add the 4 minced garlic cloves and cook 30 seconds more.

Step 3: Pour in the 800 g (28 oz) crushed tomatoes and 400 ml (1 2/3 cups) beef stock before you return the beef with its juices. Bring the liquid to a gentle bubble, cover, and place the pot in a 150C (300F) oven for 1 hour 30 minutes.

Step 4: Stir in the drained 1 can (400 g/14 oz) cannellini beans and 1 tbsp balsamic vinegar, then return to the oven uncovered for 20 minutes. You want the sauce to tighten just enough to coat the back of a spoon.

Step 5: Remove the pot and stir in most of the 1 cup basil while you taste the broth for salt. Serve in bowls with the remaining basil scattered over and plenty of bread on the side.

Ginger Soy Oven Beef Stew

This one takes beef stew toward a glossy, salty, slightly sweet pot roast. Ginger, soy, and apple juice braise the meat until it shreds, while rice vinegar keeps the sauce from feeling heavy.

Ingredients (makes 4 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1 kg (2.2 lb)
• Kosher salt: 1/2 tsp
• Vegetable oil: 2 tbsp
• Yellow onion, sliced, fresh ginger, julienned, and garlic cloves, minced: 1 onion, 3 tbsp ginger, 4 cloves
• Soy sauce and rice vinegar: 80 ml (1/3 cup) and 2 tbsp
• Apple juice and beef stock: 250 ml (1 cup) and 250 ml (1 cup)
• Carrots and daikon radish, cut into batons and chunks: 3 carrots plus 300 g (10 oz) daikon
• Star anise: 2
• Scallions, sliced: 4

Instructions

Step 1: Season the 1 kg (2.2 lb) beef with the 1/2 tsp salt and set it aside. Heat the 2 tbsp oil in an ovenproof pot over medium high heat, then sear the beef in two batches until you see a brown crust on most sides, about 4 minutes per batch.

Step 2: Lower the heat and add the sliced onion, julienned ginger, and minced garlic to the pot. Cook for 4 minutes, stirring often, until the mixture smells sharp and sweet, then add the 80 ml (1/3 cup) soy sauce and 2 tbsp rice vinegar while you scrape the bottom to lift every bit of crust.

Step 3: Return the beef and its juices to the pot, then pour in the 250 ml (1 cup) apple juice and 250 ml (1 cup) beef stock while you tuck in the 2 star anise. Cover and place the pot in a 150C (300F) oven.

Step 4: Braise for 1 hour, then add the 3 carrot batons and 300 g (10 oz) daikon chunks. You want them to cook in the last 45 minutes so they keep some bite, so return the pot to the oven uncovered for that time.

Step 5: Pull the pot out and remove the 2 star anise. Taste the broth and add a little more soy if you want it saltier. Serve over steamed rice with the 4 scallions scattered on top.

Coconut Curry Oven Beef Stew

This stew swaps the usual dark broth for coconut milk and curry paste, so the beef braises in something creamy and fragrant. Pick it if you want a bowl that leans rich, warmly spiced, and a little sweet from the shallots.

Ingredients (makes 5 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.2 kg (2.6 lb)
• Kosher salt: 1 tsp
• Vegetable oil: 2 tbsp
• Shallots, thinly sliced, garlic cloves, minced, and fresh ginger, grated: 4 shallots, 4 cloves, 2 tbsp ginger
• Thai red curry paste: 3 tbsp
• Full fat coconut milk: 1 can (400 ml/13.5 oz)
• Beef stock: 300 ml (1 1/4 cups)
• Fish sauce and lime juice: 1 tbsp and 1 tbsp
• Sweet potatoes, peeled and cut into chunks: 600 g (1.3 lb)
• Baby spinach: 100 g (4 cups)

Instructions

Step 1: Pat the beef dry and season it with the 1 tsp salt. Heat the 2 tbsp oil in a wide ovenproof pot over medium high heat, then sear the beef in two batches until the pieces have a deep brown crust on two sides, about 5 minutes per batch. Set the beef aside.

Step 2: Turn the heat to medium and add the 4 sliced shallots. Cook for 4 minutes until they soften and turn sticky at the edges, then add the 4 minced garlic cloves and 2 tbsp grated ginger. Stir for 30 seconds, just until you can smell them.

Step 3: Mix in the 3 tbsp red curry paste and cook for 1 minute, mashing it into the shallots until the paste darkens. Pour in the 400 ml can of coconut milk and 300 ml (1 1/4 cups) beef stock, then stir until smooth while you scrape the bottom.

Step 4: Return the beef and any juices to the pot and add the 600 g (1.3 lb) sweet potato chunks. Cover and braise in a 150C (300F) oven for 1 hour 30 minutes. You want the sweet potatoes to soften but keep their shape.

Step 5: Set the pot over medium heat and stir in the 100 g (4 cups) baby spinach, 1 tbsp fish sauce, and 1 tbsp lime juice. Let the spinach wilt for 2 minutes, then taste and adjust while you decide if it needs more lime. Serve in deep bowls with the creamy sauce spooned over.

Moroccan Apricot Oven Beef Stew

Dried apricots, cinnamon, and ras el hanout turn a basic braise into something sweet, floral, and deeply spiced. This is the pot I bring out when I want a stew that feels special but still cooks itself in the oven.

Ingredients (makes 8 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.5 kg (3.3 lb)
• Kosher salt and black pepper: 1 tsp each
• Olive oil: 2 tbsp
• Yellow onions, sliced, and garlic cloves, minced: 2 onions plus 4 cloves
• Ras el hanout and ground cinnamon: 2 tbsp and 1/2 tsp
• Tomato paste: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Dried apricots, halved: 200 g (1 cup)
• Carrots, cut into thick rounds: 4
• Chickpeas, drained and rinsed: 1 can (400 g/14 oz)

Instructions

Step 1: Set your oven to 150C (300F) and warm the 2 tbsp olive oil in a large ovenproof pot over medium high heat. Season the beef with the 1 tsp salt and 1 tsp pepper, then sear in two batches until a brown crust forms on at least two sides, about 5 minutes per batch. Move the beef to a plate.

Step 2: Lower the heat to medium and add the 2 sliced onions to the same pot. Cook for 6 minutes, stirring now and then, until they go golden and soft. Add the 4 minced garlic cloves, 2 tbsp ras el hanout, and 1/2 tsp cinnamon, and let them toast for 1 minute while you keep the spices moving.

Step 3: You can stir the 2 tbsp tomato paste into the onions and cook until it deepens to brick red, about 1 minute. Pour in the 750 ml (3 cups) beef stock and scrape the bottom with a wooden spoon to release the brown bits.

Step 4: Return the beef and any juices to the pot along with the 200 g (1 cup) halved apricots and 4 thick carrot rounds. Cover and place in the oven for 1 hour 30 minutes. You want the broth to taste sweet and savory at the same time.

Step 5: You can add the drained 1 can (400 g/14 oz) chickpeas and return the pot to the oven, uncovered, for 20 minutes so the sauce can tighten. Serve the stew over steamed couscous with a few apricot pieces on top.

Herbed Pearl Onion Oven Beef Stew

This one keeps the vegetables delicate and the herbs bright, with pearl onions that turn buttery in the sauce. It is the version I make for a dinner that looks fancy but still only dirties one pot.

Ingredients (makes 5 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 900 g (2 lb)
• Kosher salt and black pepper: 1 tsp each
• Olive oil: 2 tbsp
• Pearl onions, peeled, and garlic cloves, smashed: 300 g (10 oz) onions plus 3 cloves
• Fresh rosemary and thyme, chopped: 1 tbsp each
• Tomato paste: 1 tbsp
• Beef stock: 500 ml (2 cups)
• Balsamic vinegar: 1 tbsp
• Butter: 1 tbsp
• Frozen peas, thawed: 150 g (1 cup)

Instructions

Step 1: Heat the 2 tbsp olive oil in a stove-to-oven pot over medium high heat while you season the beef with the 1 tsp salt and 1 tsp pepper. Sear the beef in two batches until the pieces have a brown crust on two sides, about 5 minutes per batch, then move them to a plate.

Step 2: Turn the heat down to medium and add the 300 g (10 oz) pearl onions to the pot. Let them sit for 2 minutes without stirring, then shake the pot and cook another 3 minutes until you see brown spots on several sides. Add the 3 smashed garlic cloves and cook 30 seconds more.

Step 3: Sprinkle in the 1 tbsp chopped rosemary and 1 tbsp chopped thyme and let them sizzle for 30 seconds. Stir in the 1 tbsp tomato paste, then pour in the 500 ml (2 cups) beef stock while you scrape up any browned bits from the bottom.

Step 4: Return the beef and its juices to the pot and add the 1 tbsp balsamic vinegar. Cover and braise in a 150C (300F) oven for 1 hour 30 minutes. You want the pearl onions soft enough to mash with a fork.

Step 5: Set the pot back on the stove over low heat and stir in the 1 tbsp butter and 150 g (1 cup) peas, letting them warm through for 3 minutes while you stir. Serve in shallow bowls with the pearl onions visible around the beef.

Low Carb Turnip Oven Beef Stew

You will not miss the potatoes in this version because turnips and celery root soak up the broth and keep the pot hearty. It is a good one when you want a stew that leaves you light, not weighed down.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1 kg (2.2 lb)
• Kosher salt and black pepper: 1 tsp each
• Vegetable oil: 2 tbsp
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Tomato paste: 2 tbsp
• Beef stock: 600 ml (2.5 cups)
• Turnips and celery root, peeled and cut into chunks: 500 g (1 lb) turnips plus 300 g (10 oz) celery root
• Fresh thyme sprigs: 3
• Fresh parsley, chopped: 1/4 cup

Instructions

Step 1: Set the oven to 160C (325F) and pat the beef dry with paper towels. Season it with the 1 tsp salt and 1 tsp pepper, then heat the 2 tbsp oil in a heavy ovenproof pot over medium high heat. Sear the beef in two batches until a crust forms on two sides, about 5 minutes per batch; you can move each batch to a plate as it finishes.

Step 2: Add the diced onion to the pot and lower the heat to medium. Cook for 5 minutes, stirring now and then, until the onion turns soft and golden around the edges. Stir in the 3 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more, just until you smell the garlic.

Step 3: You can pour in the 600 ml (2.5 cups) beef stock and scrape the bottom with a wooden spoon to get up every browned bit. Return the beef and its juices to the pot, then add the 500 g (1 lb) turnips and 300 g (10 oz) celery root along with the 3 thyme sprigs. Cover and place in the oven for 1 hour 45 minutes.

Step 4: Pull the pot from the oven and check a turnip with a fork. If it slides out easily, you can remove the 3 thyme stems and serve the stew in big bowls with the 1/4 cup chopped parsley on top.

Freezer Ready Oven Beef Stew

This is the one for a Sunday batch session. You assemble two bags of ready-to-cook beef and vegetables, freeze them flat, and pull one out on a weeknight for the same slow-braised result with almost no morning work.

Ingredients (makes 2 freezer bags, 8 servings total)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 2.3 kg (5 lb)
• Kosher salt and black pepper: 2 tsp each
• Vegetable oil: 3 tbsp
• Yellow onions, diced: 3 large
• Garlic cloves, minced: 8
• Tomato paste: 4 tbsp
• Beef stock: 1.5 L (6 cups)
• Carrots, cut into coins: 6 large
• Baby potatoes, quartered: 1.2 kg (2.6 lb)
• Fresh thyme sprigs and bay leaves: 8 sprigs and 4 leaves

Instructions

Step 1: Set the oven to 150C (300F) when you are ready to cook, then heat 1.5 tbsp of the oil in a large pot over medium high heat. Season half the beef with 1 tsp salt and 1 tsp pepper, then sear it in two batches until browned on two sides. Move it to a bowl and repeat with the remaining oil, beef, salt, and pepper.

Step 2: Divide the seared beef evenly between 2 large freezer bags. Add half of the diced onion, half the garlic, 2 tbsp tomato paste, half the carrots, half the potatoes, and 4 thyme sprigs plus 2 bay leaves to each bag. You want to leave some room at the top so the bags can lie flat.

Step 3: Pour 375 ml (1.5 cups) beef stock into each bag, press out most of the air, and seal tightly. Lay the bags flat in the freezer and freeze for up to 3 months. You can also cook one bag immediately.

Step 4: To cook, thaw one bag overnight in the fridge or place it in a bowl of cold water for 1 hour. Heat a large ovenproof pot over medium heat, add the contents of the bag, and bring to a simmer while you scrape the bottom.

Step 5: Cover the pot and move it to the oven. Braise for 1 hour 45 minutes, then pull the pot out and check that the beef breaks apart when you press it. Serve hot in deep bowls with crusty bread.

Mexican Cocoa Oven Beef Stew

A spoonful of cocoa powder and a couple of ancho chilies give this stew a mole-like depth without turning it sweet. Pick it if you like a beef braise with a dark, slightly bitter edge that balances the tomatoes.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.3 kg (2.8 lb)
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Vegetable oil: 2 tbsp
• Yellow onion, diced, and garlic cloves, minced: 1 onion plus 4 cloves
• Ancho chili powder, unsweetened cocoa powder, and ground cumin: 2 tbsp, 1 tbsp, and 1 tsp
• Diced fire roasted tomatoes: 1 can (400 g/14 oz)
• Beef stock: 500 ml (2 cups)
• Sweet corn kernels, fresh or frozen: 200 g (1 cup)
• Black beans, drained and rinsed: 1 can (400 g/14 oz)
• Lime wedges: 2 limes

Instructions

Step 1: You want the oil hot before the beef goes in, so heat the 2 tbsp oil in a heavy pot over medium high heat. Season the beef with the 1 tsp salt and 1/2 tsp pepper, then sear it in two batches until the pieces show a dark crust on two sides, about 5 minutes per batch. Set the beef aside on a plate.

Step 2: Lower the heat and add the diced onion to the pot. Cook for 5 minutes until it softens and turns lightly golden, then add the 4 minced garlic cloves, 2 tbsp ancho chili powder, 1 tbsp cocoa powder, and 1 tsp cumin. Stir for 30 seconds, just until the spices smell toasty and you see them darken.

Step 3: Stir in the 400 g (14 oz) fire roasted tomatoes and 500 ml (2 cups) beef stock. Add the beef back with its juices and bring the mixture to a gentle bubble while you scrape the bottom of the pot clean.

Step 4: Cover the pot and place it in a 150C (300F) oven for 1 hour 30 minutes. You want the beef to reach that almost-ready stage where it resists a fork but is no longer tough.

Step 5: You can add the 200 g (1 cup) corn and the drained 1 can (400 g/14 oz) black beans, then return the pot to the oven uncovered for 20 minutes. Serve the stew in bowls with the lime wedges on the side for squeezing over.

Balsamic Fig Oven Beef Stew

Dried figs melt into the sauce in this version, giving you pockets of sweetness that balance the balsamic and beef. It is the one I save for a cold Sunday when I want the house to smell like something special.

Ingredients (makes 7 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.4 kg (3 lb)
• Kosher salt and black pepper: 1 tsp each
• Olive oil: 2 tbsp
• Yellow onion, sliced, and garlic cloves, minced: 1 onion plus 3 cloves
• Balsamic vinegar: 3 tbsp
• Tomato paste: 2 tbsp
• Beef stock: 600 ml (2.5 cups)
• Dried figs, stems removed and halved: 150 g (1 cup)
• Carrots, cut into chunks: 3
• Fresh rosemary sprig: 1

Instructions

Step 1: Heat the oven to 150C (300F) and warm the 2 tbsp olive oil in a Dutch oven over medium high heat. Season the beef with the 1 tsp salt and 1 tsp pepper, then sear it in two batches until you have a brown crust on two sides, about 5 minutes per batch. Move the beef to a plate.

Step 2: Turn the heat to medium and add the sliced onion to the pot. Cook for 5 minutes, stirring now and then, until it softens and turns glossy. Add the 3 minced garlic cloves and cook 30 seconds, just until you smell them.

Step 3: You can pour in the 3 tbsp balsamic vinegar and scrape the bottom of the pot to release the brown bits. Stir in the 2 tbsp tomato paste and let it cook for 1 minute, then add the 600 ml (2.5 cups) beef stock and bring to a simmer.

Step 4: Return the beef and any juices to the pot, then add the 150 g (1 cup) halved figs, 3 chopped carrots, and 1 rosemary sprig. Cover and place in the oven for 1 hour 45 minutes. You want the figs to soften and almost disappear into the sauce.

Step 5: Remove the 1 rosemary sprig and taste the sauce. If you want it a little brighter, add another splash of balsamic. Serve in wide bowls with the figs and carrots spooned over the beef.

Across every version, the browning step does more for the final sauce than any other. Sear the beef in small batches over high heat and don’t rush it; that crust becomes the backbone of the broth. After that, the oven does the repeated stirring for you.

Pick the one that matches your mood tonight, get the pot hot, and let the next two hours smell like dinner.