Roaster Pan Beef Stew with Red Wine

This beef stew made in a roaster pan with vegetables, potatoes and red wine is slow cooked in the oven.

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 carrots.

But what really gives it amazing flavor is the red wine and oregano.

About this Recipe

I especially like how the vegetables and beef absorb the flavor of the wine and oregano.

The beef is so tender that it can be cut with a spoon.

This comfort food smells amazing while it’s cooking.

About Serving

Serve this stew topped with grated Parmesan cheese, and with warm bread and butter or garlic bread.

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

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 375 degrees F.

Canned Tomatoes:

To a large roaster pan, add canned tomatoes.

Carrots:

Cut the larger size carrots in half.

Otherwise, if the carrots are smaller just leave them whole.

To the pan, add the carrots.

Celery:

Cut the celery in fairly large pieces (about 1-1/2-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.

Onion:

Cut the onions in about the same size pieces as the celery.

Then add the onions to the pan.

Garlic and Jalapeno Peppers:

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.

Broth:

Next, add beef stock.

Here’s what it will look like with all of the stock in the pan.

Wine:

Then pour in the wine.

Dried Herbs and Spices:

Next, add the dried oregano, pepper, parsley, bay leaves, and salt.

Potatoes:

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.

Green Beans:

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.

Beef Stew Meat:

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.

Cook and Serve:

Then bake in a preheated oven (at 375 degrees F.) 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.

Thank you so much for stopping by CCC!

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