Baked Beef

Baked beef is the dump-and-go beef braise that grandma made when there were chores to do and supper still had to happen. Cubed chuck or roast, diced onions, flour, garlic powder, and a cup of broth all hit the roaster at once and the oven does the rest.

The flour is the quiet workhorse here. As the beef and onions release their juices, the flour blooms into a thick, silky gravy right in the pan. By the time the meat is fork-tender, you have stew-meat tenderness with built-in sauce, no separate roux required.

Leaving the roaster uncovered concentrates the flavors and gives the top edges of the meat a deep, browned crust. Stir once or twice during baking so the flour doesn’t clump on the bottom.

Kitchen Tips

• Cut the meat into uniform half-inch cubes so everything cooks evenly. Mixed sizes leave some bites tough.
• Toss the cubes in the flour first to coat them, which helps the gravy thicken without lumps.
• Add a splash more broth at the halfway mark if the pan looks dry. The flour soaks up liquid fast.
• Let it rest 10 minutes after pulling from the oven so the gravy thickens and the meat reabsorbs juices.

Variations

• Stir in sliced mushrooms and a splash of red wine for a bourguignon-leaning version.
• Add chunks of carrot and celery in the last 30 minutes for a one-pan beef stew.
• Serve over buttered egg noodles, mashed potatoes, or split biscuits to catch the gravy.