Sheet Pan Beef Stew | Cozy Autumn Meals
This is possibly the easiest stew you’ll ever make, short of throwing everything in a crockpot! If you like a drier stew, don’t want to stand over your soup pot, or just want something a little different, then this nourishing Sheet Pan Beef Stew is perfect for your quick and cozy Autumn dinner.
As with many of my recipes (I like to think of them as templates for you to get creative with!), this one is fully customisable – switch up the veggies, try a different meat, spice it liberally, etc. See notes for AIP or vegan adaptations too!
I also like drizzling this stew with a thinned out basil pesto or pistou before serving – so fresh!
To make Autoimmune Protocol (AIP)-friendly: leave out the pepper, and use balsamic vinegar instead of red wine to marinate the meat. Instead of white potato, try sweet potato, taro or rutabaga. Leave out the tomatoes. You might try using beets or apple instead of tomatoes for acid to balance the flavours.
Make vegan by using a substantial mushroom (such as portobello) instead of beef. Marinate the mushrooms for a short time, just as you would beef.
Marinating the beef will make it more tender, and prevent it from drying out as your meal cooks, so if you can marinate it overnight, even better! However, I rarely remember to do this, so giving it a quick marinate while I prep the other ingredients is better than not doing it at all 🙂
Sheet Pan Beef StewCourse: AIP, Dinner, Meat, Paleo, Recipes, Veggies
1 lb lean stewing beef, fresh/thawed
2 Tbsp balsamic vinegar or red wine (use balsamic for AIP)
2 large carrots
1 large white potato (use sweet potato for AIP)
2 sticks celery or small fennel bulb
1 medium red onion
Handful cherry tomatoes (leave out for AIP
Large pinch sea salt
Fresh cracked pepper (leave pepper out for AIP)
1-2 tsp herbs de Provence, or desired mix (thyme, sage, rosemary, etc.)
- Preheat oven to 375F. In a bowl, add fresh or thawed cubed beef and balsamic or wine, coating the meat thoroughly. Allow to marinate while you prepare the vegetables.
- Chop carrots, potato and celery so they are similarly sized, and also sized slightly smaller than your meat pieces. They will cook slightly slower than the meat, so this is important for even cooking. Cut onion in larger wedges, again imitating the size of your other ingredients. Halve your cherry tomatoes if they are larger, or leave whole.
- Arrange all ingredients on your baking sheet in a single layer, and season with herbs, salt and pepper. Drizzle with olive oil, and place in oven on centre rack. Cook for 15 minutes, turn over with a spatula, then cook another 10-15 minutes, or until potatoes are cooked through.
- Store extras in the fridge in a sealed glass container, or freeze for a later date. Heat to serve.
Did you love this Sheet Pan Beef Stew? Try these soup recipes too:
And don’t forget the biscuits for dipping!
This looks easy and delicious! Thanks for putting it together, I’ll be trying it soon!?