Oven beef stew

candidate 48.1 attention-min · 117 min total · moderate
Leaves 2 lunches (home only)

The searing is the work; the oven does the rest. If the beef isn't tender at 65 minutes, give it 15 more.

Ingredients

1.5 lb beef chuck

1 lb yukon gold potatoes

3 carrots

1 yellow onion

2 tbsp tomato paste

2 tbsp all-purpose flour

3 cup beef broth

1 tsp dried thyme

1 cup frozen peas

2 tbsp neutral oil

1. Trim and cube the chuck into 1.5-inch pieces, pat dry, salt · 10 min · hands-on

2. Heat oven to 350F · 15 min · away

3. Sear the beef in batches in a Dutch oven · 18 min · hands-on

4. Chop onion, carrots, and potatoes · 10 min · hands-on

5. Soften onion, stir in tomato paste and flour, deglaze with broth · 7 min · hands-on

6. Return beef with carrots, potatoes, and thyme; bring to a simmer · 3 min · earshot

7. Braise covered in the oven · 65 min · away

8. Stir in frozen peas and adjust salt · 4 min · nearby

Source: Claude draft (2026-10-12) — unvetted