Oven-Braised Beef Stew Made With Beef Chuck Recipe

To make this beef stew, you'll need a large dutch oven, which is a heavy cast-iron pot with a tight-fitting lid. Cast iron retains heat marvelously, making it perfect for slow-cooking stews like this one. The enamel-coated ones are easier to clean (and they look nicer). Oven braising cooks the stew evenly because the heat comes from all around, not directly underneath. So you won't end up with a burnt bottom, which can happen on the stovetop even at low temperatures.