Easy Oven-Baked Beef Stew with Vegetables

There’s something wonderful about a dinner that practically cooks itself, and this oven-baked beef stew is exactly that kind of recipe. Tender beef, carrots, turnips, green beans, and fire-roasted tomatoes simmer together in a rich, savory broth while the oven does most of the work.

I made this in a regular 9×13-inch baking dish, covered tightly with foil, and it was so easy and delicious! After a little preparation on the stovetop, everything goes into the oven. No standing over a pot, no constant stirring, and very little attention required.

The combination of rosemary, thyme, and fire-roasted tomatoes gives the stew wonderful flavor, and the turnips make a lovely alternative to traditional potatoes. It’s hearty, comforting, and exactly the sort of dinner I appreciate when I’d rather be doing something other than watching a pot simmer.

Colleen’s Kitchen

The Pampered Chef tools I used to make this recipe easier.

Rectangular Baker
Easy one-dish dinners.
SHOP

8″ Chef’s Knife
Chopping made easy.
SHOP

Cutting Board
Prep without the mess.
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Garlic Press
Fresh garlic in seconds.
SHOP

Disclosure: I may earn a commission when you purchase through my Pampered Chef links.

Why You’ll Love This Recipe

• Mostly hands-off cooking. Once everything is assembled, the oven takes care of dinner.
• Rich, comforting flavor. Fire-roasted tomatoes, rosemary, thyme, and browned beef create a deeply savory broth.
• No special baking equipment. A regular 9×13-inch baking dish and aluminum foil are all you need.
• Naturally gluten-free and dairy-free with the right ingredients. Just check the labels on your broth and other packaged ingredients.
• Wonderful for leftovers. The flavors continue to mingle as the stew rests, making it a practical make-ahead dinner.

Easy Oven-Baked Beef Stew with Vegetables

Course: Dinner, Main Course

Cuisine: American

Keyword: Dairy Free, Gluten Free, One Pan Dinner

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 4

Author: slicedicedish

Tender beef, carrots, turnips, and green beans bake in a savory fire-roasted tomato broth for an easy, comforting, mostly hands-off dinner.

Print Recipe

Ingredients

• 1½ lbs lean beef stew meat cut into 1-inch pieces
• 1 tablespoon avocado oil
• 2 tablespoons arrowroot starch divided
• ¾ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 medium onion chopped
• 3 garlic cloves pressed
• 2 tablespoons tomato paste
• 1 14.5-oz can fire-roasted diced tomatoes, with juices
• 2 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 3 medium carrots cut into 1-inch pieces
• 2 cups peeled turnips cut into 1-inch cubes
• 1½ cups fresh green beans trimmed and cut into 2-inch pieces
• 1 tablespoon cold water if thickening
• 2 tablespoons chopped fresh parsley optional

Instructions

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
• Pat the beef dry with paper towels. Toss with 1 tablespoon arrowroot starch, the salt, and black pepper.
• Heat the avocado oil in a large skillet over medium-high heat. Brown the beef in batches, turning until nicely browned on all sides, about 5–7 minutes per batch. Transfer to the prepared baking dish.
• Add the onion to the skillet and cook for 2–3 minutes, stirring occasionally. Add the garlic and tomato paste and cook for another minute. Scrape up the browned bits from the bottom of the skillet.
• Transfer the onion mixture to the baking dish. Add the fire-roasted tomatoes with their juices, beef broth, thyme, rosemary, and bay leaf. Stir gently to combine.
• Cover the baking dish tightly with aluminum foil and bake for 1 hour.
• Carefully remove the foil, watching for steam. Stir in the carrots and turnips. Cover tightly again and return to the oven for 45 minutes, or until the beef and vegetables are approaching tenderness.
• Stir in the green beans, cover, and bake for another 15 minutes, or until the vegetables are tender and the beef is fork-tender. If the beef still feels tough, continue baking covered, checking every 15–20 minutes and adding a little broth if needed.
• For a thicker stew, whisk the remaining tablespoon of arrowroot starch with 1 tablespoon cold water until smooth. Stir into the hot stew and return to the oven, uncovered, for approximately 5 minutes, until the broth thickens.
• Remove the bay leaf. Taste and adjust the seasoning if necessary. Sprinkle with fresh parsley before serving.

Notes

EASY — A Little Less Work

Use a food chopper to quickly chop the onion and a garlic press to handle the garlic without peeling or mincing it by hand. Measure the thyme and rosemary into one small bowl before cooking, so they’re ready to add together.

EASIER — Save More Time

Cut the carrots, turnips, and onion up to a day ahead and refrigerate them in covered containers. Buy already-cubed stew meat and trimmed green beans to eliminate two more preparation tasks. Keep raw beef separate from the vegetables.

EASIEST — Maximum Convenience

Use pre-cut stew meat, refrigerated pre-cut vegetables, and trimmed green beans. Skip browning the beef and sautéing the aromatics, and combine the initial ingredients directly in the baking dish, reserving the carrots, turnips, and green beans for their scheduled additions. The flavor will be slightly less developed, and the beef may need additional covered cooking time to become fork-tender.

Serving Suggestions

I served this stew over mashed potatoes, and it was a wonderful way to enjoy every bit of that savory broth. You can certainly serve it on its own, but I love having something underneath to soak up all that goodness. Mashed cauliflower would also be delicious if you’d prefer a lighter accompaniment.

Make It Ahead

This is an excellent recipe for making ahead because the flavors have time to develop as the stew rests. Prepare the stew, cool it promptly, and refrigerate in shallow airtight containers within two hours. It will keep for 3–4 days in the refrigerator. Reheat gently on the stovetop or covered in the oven, adding a splash of beef broth if the sauce has thickened. Reheat leftovers to 165°F.

Gluten-Free and Dairy-Free Notes

This stew contains no gluten or dairy ingredients as written, but always check your beef broth, tomato paste, and canned tomatoes for any unexpected additives or allergen warnings. The stew itself is also grain-free. If you’re serving it over mashed potatoes, use dairy-free milk and olive oil instead of butter and cream when a dairy-free meal is needed.

A Cozy Dinner Worth Sharing

One of my favorite things about a meal like this is that it gives you back some of your evening. With most of the cooking happening in the oven, there’s time to set the table, straighten up the kitchen, or enjoy a little time with whoever is joining you for dinner.

And when you’re ready to turn a simple dinner into an evening with friends, my Complete Dinner Party Plans can help with menus, prep timelines, welcome cocktails, table inspiration, and all those thoughtful details that make gathering easier.

Because great food brings people to the table. Meaningful moments keep them there.

Save me a bite!
Colleen 🥂