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Winter is the perfect time for warm, hearty dishes like beef stew. This recipe for roasted Beef Stew in the oven is made with tender chuck roast, carrots, and California prunes, which add a unique sweetness to the dish.
But why add prunes to a savory dish like beef stew? Prunes, also known as dried plums, are a healthy and flavorful ingredient that can add depth and richness to many dishes. They are high in fiber and contain beneficial vitamins and minerals like potassium and vitamin K. Plus, their natural sweetness can help to balance out the savoriness of the beef and vegetables.
How to make Beef Stew in the Oven with Carrots and Prunes step-by-step.
What cut of beef is best for Beef Stew with Carrots and Prunes?
Beef is an essential component in this recipe and only California Grown beef will do. Start by purchasing a 3-4 lb. chuck roast. You’ll want to buy it whole and not pre-cut because we are using extra large chunks in this recipe.
Cut the roast into big chunks, season well, and sear.
To make this oven-roasted beef stew, start by breaking down the meat into large chunks then seasoning the chuck roast with salt and pepper.
Sear baby sear!
Heat the olive oil in a large, skillet over medium-high heat, and sear the roast on all sides until it is browned. Remove the roast from the pot and place the seared chunks into a deep roasting dish.
Onion and garlic, need we say more?
Next, add the diced onion and minced garlic to the already hot skillet and cook until the onion is softened. Transfer to the roasting dish with the seared beef.
Add the flavor components!
Add the wine to the skillet and simmer until reduced by half. Now, add the broth and tomato paste.
Pour this mixture over the beef chunks. Add the carrots. Tie the fresh herbs with kitchen twine and add to the top of the beef stew along with the bay leaves.
Cover tightly with 2-3 sheets of foil. Bake for 3 hours.
One hour before the beef stew in the oven is done…
About an hour before the stew is done, stir in the prunes and mushrooms.
The prunes will plump up and add their sweetness to the stew, while the mushrooms will add a meaty depth of flavor.
Ready to serve!
When the beef is tender, remove the pot from the oven and let it cool slightly. Serve the Beef Stew with the Carrots and Prunes, along with some crusty bread to sop up the delicious sauce.
This oven-roasted beef stew with carrots and California prunes is a tasty and satisfying meal that is perfect for cold winter nights.
More savory dishes with California prunes you should try next!
The addition of California prunes adds a unique sweetness and a boost of nutrition to the dish, making it a healthy and flavorful option.
Pork Roast with Prune Wine Reduction
This next-level, juicy, moist, magnificent way to cook a pork roast is from Teri of No Crumbs Left. This festive, sweet, and savory roast is lovely and served with a rich sauce that is, surprisingly, free of butter or cream.
Click here for this savory recipe with prunes!
Prosciutto Wrapped Prunes
These Prosciutto Wrapped Prunes from G Free Foodie are a fabulous appetizer – a little surprising and an absolute crowd-pleaser. If you’re looking for a snack, party bite, or addition to a cheese plate that people won’t expect but will truly love, make a batch of these.
Click here for this savory recipe with prunes.
Quick and Easy Sheet Pan Chicken Marbella
This Mess is Ours’ Quick and Easy Sheet Pan Chicken Marbellarecipe is made with sweet prunes, green olives, and capers.This retro redo is a simple chicken dinner idea that packsBIG, BOLD flavor with minimal effort.
Click here for this savory recipe with prunes.
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Beef Stew in the Oven with Carrots and Prunes
Susan Philips
This oven-roasted Beef Stew is made with tender chuck roast, carrots, and California prunes, which add a unique sweetness to the dish.
5 from 7 votes
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Prep Time 15 minutes mins
Cook Time 4 hours hrs
Course dinner, Main Course
Cuisine American
Servings 6 servings
Calories 635 kcal
Equipment
Cast Iron Skillet
Deep roasting dish
Ingredients
- 3-4 lb. chuck roast
- 2 tablespoons olive oil
- 1 whole yellow onion diced
- 3 large cloves garlic minced
- 6 carrots peeled and chopped into large pieces
- 2 cups dry red wine I used cabernet sauvignon
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh sprigs thyme
- 3 fresh sprigs rosemary
- 2 bay leaves
- salt and pepper to taste
- 1 cup pitted prunes
- 1 cup mushrooms quartered
Instructions
Preheat oven to 300 degrees F
Cut the roast into extra large chunks. Dust with a generous amount of salt and pepper. In a super hot cast iron skillet, sear the chunks of beef, in 2 separate batches, making sure not to crowd. Place the seared chunks into a deep roasting dish.
To the already seasoned skillet, add the onion and stir until fragrant and getting translucent. Add the garlic for just a few more stirs and until fragrant. Pour the onion mixture over the seared beef chunks.
Add the wine to the skillet and simmer until reduced by half. Add the broth and tomato paste. Pour over the beef chunks (shouldn’t cover it completely). Add the carrots. Take the fresh herbs and tie with kitchen twine and add to top of stew. Add bay leaves.
Cover tightly with 2-3 sheets of foil. Bake 3 hours. After 3 hours, lift foil and add the mushrooms and dried plums. Bake for an additional hour until meat is fork tender.
Nutrition
Calories: 635kcalCarbohydrates: 31gProtein: 47gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 568mgPotassium: 1349mgFiber: 5gSugar: 16gVitamin A: 10577IUVitamin C: 8mgCalcium: 90mgIron: 6mg
Keyword Beef stew, carrots, chuck roast, cooking with red wine, garlic, mushrooms, onions, prune, prunes
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