Roaster Pan Beef Stew with Vegetables and Red Wine
A hearty comfort food one-skillet meal.
Beef stew is delicious to make year round.
I like to make this recipe in my good old oval roaster pan but it can also be made in a slow cooker (crock pot) if preferred.
This stew includes all of the basics….beef, potatoes, green beans, celery, onion and carrot.
But what really gives it amazing flavor is the red wine and oregano.
I especially like how the vegetables and beef absorb the flavor of the wine and oregano, and the end result tastes really good.
The beef is so tender that it can be cut with a spoon.
This is true comfort food, and the house smells amazing while it’s cooking.
Serve this stew topped with grated Parmesan cheese, alongside warm bread and butter or garlic bread for a delicious meal.
Leftovers warm up nicely too.
Let’s check out the ingredients.
Potatoes (russet or red potatoes), carrots, celery, onion, garlic, jalapeno pepper, green beans, beef stew meat, red wine (Cabernet, Merlot, Pinot Noir, or Zinfandel), canned cut tomatoes, beef broth, olive oil, salt…
…pepper, parsley, oregano, and bay leaves
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Preheat the oven to 375 degrees F.
To a large roaster pan, add canned tomatoes.
Cut the larger size carrots in half.
Otherwise, if the carrots are smaller just leave them whole.
To the pan, add the carrots.
Cut the celery in fairly large pieces (about 1-½ inch pieces).
The leafy tops from the inner ribs of the celery (celery heart) can also be included.
The leaves look pretty in the stew.
To the pan, add celery.
Cut the onions in about the same size pieces as the celery.
Then add the onions to the pan.
Dice the garlic.
Then cut the jalapeno in half lengthwise, remove the seeds and cut it in thinly sliced pieces.
To the pan, add the garlic and jalapeno.
Next, add beef stock.
Here’s what it will look like with all of the stock in the pan.
Then pour in the wine.
Next, add the dried oregano, pepper, parsley, bay leaves, and salt.
To the pan,
…add cut pieces of potato (with the skin on).
I just happened to have both russet and red potatoes on hand, but feel free to use whatever potatoes you have available.
Next, cut the stems off of each green bean.
Cut each green bean into 3 or 4 pieces depending on the length of the green beans.
Or, a can of green beans can be used instead.
To the pan, add the green beans (if using canned green beans, drain out the liquid first).
Stir the ingredients in the roaster pan together.
Set aside to marinate while browning the beef stew meat.
Browning the Stew Meat – Heat a skillet on medium heat and add olive oil.
To the pan, add beef stew meat and a few dashes of pepper.
Cook the beef just long enough so that it browns on each side.
It takes about 7 minutes for the meat to get brown.
Next, add the browned beef into the roaster pan (including the olive oil and meat juices that may still be in the skillet).
Stir all of the ingredients together, and cover the roaster pan with a lid.
Then bake in a preheated oven until the meat is fork tender (about 2 hours).
If more liquid is preferred in the stew, stir in a little bit of water.
To serving bowls, add the warm stew and top with grated Parmesan cheese.
Then it’s time to eat.
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Roaster Pan Beef Stew with Vegetables and Red Wine
- 1 bag (16 ounces) cut and peeled baby carrots larger carrots cut in half
- 7 stalks celery cut in about 1-1/2 inch size pieces
- 1 pound fresh green beans (stems cut off; each green bean cut into 3 or 4 piece or one 14.5 ounce can of green beans (liquid drained out)
- 1 medium size whole onion peeled and cut in about 1-1/2 inch size pieces
- 2 large cloves garlic peeled and diced
- 1 jalapeno stem and seeds removed, cut in thin widthwise slices
- 1 can (14.5 ounces) can cut tomatoes
- 3 whole potatoes (red or russet) (skin-on) washed on cut into about 2 inch size pieces
- 1 carton (32 ounces) beef broth
- 1 cup red wine Cabernet, Merlot, Pinot Noir, or Zinfandel
- 2 tablespoons olive oil
- 1-1/2 pounds beef stew meat
- 2 teaspoons dried oregano
- 2 teaspoons ground pepper
- 2 teaspoons dried parsley
- 4 bay leaves
- 1 teaspoon salt or salt to taste
- 4 teaspoons grated parmesan for garnish
- Preheat the oven to 375 degrees F.
- To a large roaster pan, add the tomatoes, carrots, celery, onions, potatoes, green beans, garlic, jalapeno, beef stock, wine, dried oregano, pepper, dried parsley, bay leaves and salt. Stir together. Set aside to marinate while browning the beef.
- Browning the Beef Stew Meat - Heat a skillet on medium heat and add olive oil. Add the beef and a few dashes of pepper. Stir.
- Cook the beef just long enough so that it browns a bit on each side.
- To the roaster pan, add the beef (including the olive oil and meat juices that may still be in the skillet).
- Cover the roaster pan with a lid and bake in a preheated oven until the meat is fork tender (about 2 hours).
- If more liquid is preferred in the stew, stir in a little water.
- To serving bowls, add the warm stew and top with grated Parmesan cheese.