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Oven Beef Stew Recipe

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My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan

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Oven Beef Stew Recipe

Prep: 15 min. Bake: 2 hours

Yield: 2-3 Servings

15 120 135

Ingredients

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1-inch pieces

Directions

In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender. Yield: 2-3 servings.

Nutritional Facts 1 serving (1 each) equals 432 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 1,253 mg sodium, 46 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Oven Beef Stew in Reminisce November/December 2002, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Oven Beef Stew

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Reviewed on Jan. 09, 2011 by rhiler

This is our favorite beef stew, and it is so simple too.

Reviewed on Jul. 21, 2010 by Trilby Yost

I like this recipe because it makes just the right amount for my husband and me. It's not only good, it's easy. My husband often makes it on his fishing/camping trips in our camper trailer. At home I often add sliced celery and whatever other vegetables, besides potatoes and carrots, that I have on hand.