5-Hour Beef Stew

This 5-hour beef stew is for the cook who wants stew without standing at the stove. Everything goes in one casserole, the lid goes on, and the oven does the rest. No browning, no sauteing, no pre-thickening. Cubed beef, potatoes, carrots, onions, celery, peas, tomatoes, and red wine all bake together at low and slow heat.

Instant tapioca is the secret here. It thickens the stew gradually as it cooks, giving you that classic glossy gravy without flour, cornstarch, or last-minute fuss.

Pro Tips

• A tight lid is a must. Steam needs to stay trapped so the meat braises in its own juices instead of drying out.
• Cut the beef into uniform 1-inch cubes. Big chunks stay tough; small bits shred apart over 5 hours.
• Layer dense vegetables (potatoes, carrots) on the bottom and meat on top. Heat reaches them more evenly through the long bake.
• Add the frozen peas in the last 30 minutes if you want them bright green; tossing them in at the start gives that classic muted, melted-into-the-stew look.
• Don’t peek for the first 4 hours. Each lift of the lid releases steam and extends the cook time.

Variations

• Add a splash of Worcestershire sauce or a tablespoon of tomato paste for deeper umami.
• Swap red wine for beef broth if you’d rather keep it alcohol-free.
• Stir in 8 ounces of cremini mushrooms for an earthier, woodsier stew.