I’m absolutely obsessed with this ridiculously easy slow-baked beef stew because you literally dump 2 pounds of beef cubes, chopped vegetables, and tomato juice mixed with tapioca into a roaster, cover that bad boy, and let it bake at 250 degrees for four freaking hours while your house smells like pure heaven — the beef becomes fork-tender, the gravy gets silky rich, and I swear there’s more magic hiding in this simple technique.

Why You’ll Love this Hearty Slow-Baked Beef Stew

Listen, when I tell you this slow-baked beef stew will absolutely wreck your expectations in the best possible way, I’m not being dramatic — okay fine, maybe I am, but trust me on this one.

This isn’t your typical throw-everything-in-a-pot situation, lah — we’re talking four freaking hours of hands-off magic at 250 degrees.

The beef becomes fork-tender, vegetables hold their shape perfectly, and that tapioca creates this silky, rich gravy that’ll make you question every other stew recipe you’ve ever tried.

Plus, your house smells like heaven while you literally do nothing.

What Ingredients are in Hearty Slow-Baked Beef Stew?

This beef stew keeps things beautifully simple with ingredients you probably already have hanging around your kitchen.

We’re talking basic pantry staples and fresh vegetables that come together to create something way more impressive than the sum of its parts. The ingredient list might look short, but don’t let that fool you — sometimes the best recipes are the ones that let each component really shine without getting all fancy.

• 2 lb. beef cubes
• 1 medium onion
• 2 to 4 stalks celery
• 6 to 8 carrots
• 4 to 6 medium potatoes
• 1 medium green pepper (optional)
• Fresh sliced mushrooms (optional)
• 2 c. tomato juice
• 3 Tbsp. Minute tapioca
• 2 tsp. salt
• 1 Tbsp. sugar

Now, let’s talk about those beef cubes because quality matters here, people.

You want chunks that are roughly the same size so everything cooks evenly — nobody wants tiny overcooked bits mixed with huge chewy chunks. The Minute tapioca might seem like a weird addition, but it’s doing the heavy lifting as your thickening agent, creating that gorgeous, glossy gravy without any flour lumps or constant stirring.

And that tablespoon of sugar isn’t making this dessert — it’s balancing the acidity from the tomato juice and helping all those flavors play nice together.

How to Make this Hearty Slow-Baked Beef Stew

Making this hearty slow-baked beef stew is surprisingly simple, which is probably why I keep coming back to it when I want something that tastes like I slaved over a hot stove all day but actually requires minimal effort on my part.

Start by cutting your 2 pounds of beef cubes, 1 medium onion, 2 to 4 stalks of celery, 6 to 8 carrots, 4 to 6 medium potatoes, and any optional ingredients like 1 medium green pepper or fresh sliced mushrooms into bite-sized pieces.

Think uniform here, because nobody wants to bite into a chunk of potato the size of a golf ball while everything else is perfectly tender. A professional chinese cleaver makes quick work of chopping all these vegetables into perfectly uniform pieces. Layer all that beautiful meat and those colorful vegetables in either a roaster or a flat casserole dish with a lid, and don’t overthink the layering part, it’s going to meld together anyway.

The magic happens when you mix together 2 cups of tomato juice, 3 tablespoons of Minute tapioca, 2 teaspoons of salt, and 1 tablespoon of sugar in a separate bowl.

That tapioca might seem like an odd choice, but trust me on this one, it’s going to thicken everything up beautifully without any of the fuss of making a roux or worrying about lumpy flour.

Pour this liquid mixture right over your meat and vegetables, making sure to get it distributed evenly because every bite deserves that rich, tomatoey goodness.

Cover that baby up tight and slide it into a 250-degree oven for exactly 4 hours, and here’s the kicker, don’t peek, don’t lift the lid, don’t even think about checking on it.

The low, slow heat and trapped steam are doing all the work for you, breaking down the beef until it’s fork-tender and melding all those flavors together into something that’ll make your kitchen smell like pure comfort.

Hearty Slow-Baked Beef Stew Substitutions and Variations

Why stick to the exact recipe when this slow-baked beef stew is practically begging for your personal touch, and honestly, half the fun comes from making it your own based on whatever’s lurking in your fridge or what’s on sale at the grocery store?

Swap beef for lamb if you’re feeling fancy, chuck in sweet potatoes instead of regular ones—they get ridiculously creamy and sweet.

No tapioca? Cornstarch works fine, don’t stress. Add parsnips, turnips, whatever root vegetables are cheap.

Wine instead of tomato juice? Absolutely freaking brilliant. Make it yours, lah.

What to Serve with Hearty Slow-Baked Beef Stew

Perfect, you’ve got this incredible slow-baked beef stew that’s been bubbling away for four hours, your kitchen smells like absolute heaven, and now you’re staring at this gorgeous pot wondering what the heck to pair with it—because let’s be real, while this stew is hearty enough to stand alone, the right sidekicks can turn a good meal into something that’ll have your family talking about it for weeks.

I’m obsessed with crusty sourdough bread for dunking, fluffy buttermilk biscuits that soak up every drop, or honestly just some damn good dinner rolls because carbs are life, trust me.

Final Thoughts

Look, after making this stew probably fifty times over the years, I can tell you with absolute certainty that this recipe is the real deal—it’s not some fancy-pants chef nonsense that requires you to brown the meat first or mess around with fancy wine reductions, it’s just honest-to-goodness comfort food that works every single time.

The meat falls apart like butter, the vegetables hold their shape perfectly, and that gravy situation? Pure magic, man.

This is the kind of recipe that’ll save your butt when relatives show up unexpectedly or when life gets crazy.

Frequently Asked Questions

Can I Prepare This Beef Stew Ahead of Time and Refrigerate Overnight?

Yes, I’d recommend preparing this beef stew ahead of time. You can cut all ingredients, layer them in your roaster, mix and pour the liquid ingredients over top, then refrigerate overnight before baking.

What’s the Best Way to Store Leftover Beef Stew?

I’d store leftover beef stew in the refrigerator for up to three days in airtight containers. You can also freeze it for three months. I’ll reheat it gently on the stovetop, stirring occasionally.

Can This Recipe Be Doubled for a Larger Crowd?

You can definitely double this recipe for a larger crowd. I’d recommend using a bigger roasting pan to guarantee even cooking. You’ll need the same 250° temperature and 4-hour baking time for best results.

How Do I Know When the Beef Is Properly Tender?

I’ll check if the beef’s tender by gently piercing it with a fork. When properly cooked, the fork should slide through easily without resistance, and the meat should practically fall apart.

Can I Freeze This Beef Stew for Meal Prep?

Yes, I’d recommend freezing this beef stew for meal prep. It’ll keep well for up to three months. Just cool it completely before freezing, then thaw overnight in your refrigerator before reheating.