Do It in the Oven


By Pam Anderson

[A post that rings especially true to me – I gave my slow-cooker to my father-in-law, and while I do have a pressure cooker, it gets pulled out about once a year. – mb]

I like pressure cookers and slow cookers just fine, but I’ve never developed a cooking style that included them. Unlike my coffee maker, they weren’t beloved enough to warrant precious counter space. And since they’re bulky, I couldn’t justify the coveted kitchen cabinet space, home to my much more frequently used pots and pans, food processor, blender, toaster and mixers.

And although I’d occasionally go through a phase and drag one or the other of them out for a brief time, my slow and pressure cookers usually end up on a garage shelf with the waffle iron, ice cream freezer, fondue pot, and espresso machine.

Unlike those other kitchen appliances, however, my pressure cooker and slow cooker didn’t make it on the moving van a few years back. Why? Because there’s no other way to make waffles, espresso, and ice cream without special equipment, but I can slow and pressure cook in my reliable old GE oven. It’s true I can’t pressure cook quite as fast or slow cook quite as slow as the specialty appliances, but what I lose in time, I make up for in quantity.

A couple of weeks ago, for example I made pulled pork for my holiday houseful. I could have barely fit a 3-pound pork shoulder in the average slow cooker, but I overnight slow-cooked a nine-pounder (and could have doubled that) in my 250-degree oven.

People swear by slow cookers and pressure cookers for stews. High and fast or slow and low—either technique works. But I offer both methods, which require only a pot and an oven. And unlike with a pressure- or slow-cooker, you can switch to a heavy-duty roasting pan and double the recipe.

Oven Slow-Cooked Classic Beef Stew

Serves 6 to 8

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches.

3 tablespoons vegetable oil

3 tablespoons flour

3 pounds beef chuck, cut into 1 1/2-inch cubes

Salt and ground black pepper

2 medium-large onions, chopped (2 cups)

3 garlic cloves, minced

1 cup full-bodied red wine

2 cups chicken broth

2 bay leaves

1 teaspoon dried thyme leaves

4 large carrots, peeled and sliced 1/4-inch thick

1 cup frozen peas (6 ounces), thawed

1/4 cup minced fresh parsley

Heat oven to 200 degrees. Place meat chunks in a large bowl. Sprinkle with 11/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil in a large nonreactive soup kettle; add meat chunks to pan in 2 batches. Brown meat on all sides, about 5 minutes per batch, adding an additional tablespoon of oil if necessary. Add onion to the now empty pan; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine; scraping up any browned bits that may have stuck to the pan. Add chicken stock, bay leaves, thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer until meat is just tender, about 3 hours. (Can be cooled, covered, and refrigerated up to 3 days.)

Before serving, bring 1 inch water to boil in a steamer pot. Place carrots in a steamer basket and lower into pot. Steam until just tender, about 6 minutes.

Add steamed carrots and peas to the fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings, and serve.

Oven Pressure Cooked Classic Beef Stew

(This is actually my preferred method. Not only is the method faster, the stewing juices are thick and rich.)

Follow recipe for Oven Slow-Cooked Beef Stew with Green Peas and Carrots, adjusting oven rack to lower middle position and heating oven to 450 degrees.

Once browned beef cubes have been returned to soup kettle, place a sheet of heavy-duty foil over the pot. Using pot holders, press the foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook until beef chunks are tender, about 1 hour and 15 minutes. Continue with recipe, adding steamed vegetables to the cooked stew.

(Pam Anderson is USA Weekend food columnist and author of 5 books, including How to Cook Without a Book. Her sixth book, Perfect One-Dish Dinners is out this September. She blogs weekly about food and life with daughters Maggy and Sharon at

Posted in American, Recipes


  1. Anonymous said...

    In defense of the slow cooker…I don’t want my oven on for hours at a time when i can use a small appliance. My house isn’t air conditioned, first of all, so in order to have that lovely bbq pork in the summer, the big oven would cause unacceptable amounts of sweat. Plus, it uses less electricity, so I feel a little greener. Ditto for the bread machine and the toaster oven.

  2. Anonymous said...

    I’m with Suzanne, especially now that the weather is hot! I’ve been known to plug my slow cooker or toaster oven into an outlet in the garage so as not to create an atom of extra heat indoors. Right now I have plenty of room to store it all so luckily I don’t have to make any hard downsizing decisions.

  3. stevegolden said...

    I’m with Suzanne and Evelyn about unwanted heat in the summer, but as important the oven is the most inefficient appliance in the kitchen. Just think of that half hours preheat and the hours it is on for a stew. I also find that the new convection toaster ovens do fine on pies, quiche, and pizza. If you do use an oven here are 19 tips for saving energy:

  4. leisureguy said...

    You write, "It’s true I can’t pressure cook quite as fast or slow cook quite as slow as the specialty appliances," but that statement is untrue.Slow cooker "Low" = 200ºF and slow cooker "High" = 300ºF, and a typical oven has no trouble reaching and maintaining these temperatures.So far as heating the kitchen, I have not found that to be a problem with oven slow-cooking, but my oven is self-cleaning and thus is extremely well insulated.

  5. Carol De Shazo said...

    I have used my dutch oven outside on the gas grill side burner in the summer. We live in the humid climate around D.C., so a gas grill is not quite a major indulgence as one might think. We often cook for a crowd so outdoors is the only way to avoid overheating the house. I learned that one night as our AC ground away, attempting to cool the house after a big Sunday dinner.

    And you all gave me courage to get rid of another appliance –my seldom used crockpot.

  6. Sam said...

    Thank you so much for the recipe.
    I live in the DC metro area also; and while I agree that in July stew may not be a great oven activity. It is November, 30 deg F outside, and we have a gas oven. So, oven baked stew is a Fantastic idea tonight!
    Thanks again.

  7. Lonny said...

    I enjoyed this recipe, though I seldom follow a recipe to to a “T”. I modify times, temps, quantities, as well as flavors and ingredients based on whims or available stocks and leftovers. My impetus to make beef stew today was based on the cold weather, potatoes in the basement, and some leftover beef stock facsimile in the frig. I love my slow cooker for convenience and gentle processing but its volume is sometimes inadequate and it takes about two hours of questionable time to come to temp and mine runs about 250° at low and 300° at high. I don’t find much in power or energy savings over the covered iron DO in my insulated convection oven at 200° to300°.

  8. Robin said...

    Great recipe. I used more vegetables (4 carrots, 1-2 sweet potatoes, 8 ounces of mushrooms, 1 cup peas). I also only used about 1.75lbs for beef. I cooked it for approx 2 1/2 hours. The first 1 1/2 hours I cooked it at 200 degrees without the vegetables. I added the vegetables (except the peas) at 1 1/2 hours, turned up the heat to 250 degrees and cooked for about another hour. I added frozen thawed peas the last 5ish minutes. This stew (as usual) tasted much better the next day.

    • Robin said...

      I’d also like to say that I do not like to use a crock pot either. It takes too long. The beef wasn’t falling apart, but it was definitely tender enough.

  9. Louise Chapman said...

    Hi Mark,

    We are discussing the difference between baking and roasting. There is a debate in my office as to whether the difference lies in the temperature or the consistency of the food.


    • Emily Stephenson said...

      Hi Louise, here’s the explanation from How to Bake Everything:

      Baking uses the dry heat of an oven to thoroughly cook foods while creating a firm, browned exterior. That’s also the definition of roasting, which isn’t covered in this book for one main reason: Most things you roast are already solid—think vegetables or meat—while baking usually starts with either a semiliquid or a fairly wet solid, like batter, custard, or dough.

      Hope this helps!

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