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Oven Beef Stew Recipe

Oven Beef Stew Recipe photo by Taste of Home

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No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. —Debbie Patton of Westchester, Illinois

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Oven Beef Stew Recipe

Prep: 15 min. + standing Cook: 2 -1/2 hours

Yield: 8 Servings

15 150 165

Ingredients

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Directions

In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside.
In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes.
Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender.
Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 268 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 519 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Originally published as Oven Beef Stew in Light & Tasty February/March 2002, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Oven Beef Stew

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Reviewed on Mar. 17, 2013 by mlawr

This is the best stew Ive ever found. Easy to make. meat is so tender. I love it. Thank you

Reviewed on Oct. 22, 2011 by mrsbaird02

I always make this recipe in my slow cooker. Cook on low for 8 hours and add green beans during the last 30 minutes. The meat always comes out tender and delicious. My favorite stew during the cold winter months.

Reviewed on Sep. 18, 2011 by BasketCase61

Been making this since it 1st came out in the magazine & it has become one of our favorite stew recipes! Wish it didn't have to cook quite so long but I'm sure that's why the vegies & meat are so tender & it has such a nice baked-in gravy! We like a little 'bite' so I do use the spicy V8 and I also use red wine instead of sherry. Its SO thick that its wonderful served over baking powder biscuits!

Reviewed on Feb. 06, 2011 by larmon

Had this at my MIL's last night! Baked some biscuits and we had a wonderful meal. That's why I'm here looking for the recipe. Look forward to fixin' here at home real soon.

Reviewed on Jan. 31, 2011 by badkitty

I do cook it for the full 3 hours and add more spices-Worcestershire sauce, Tabasco, a bay leaf,minced garlic and a can of chopped stewed tomatoes.

Reviewed on Jan. 31, 2011 by badkitty

i have made this recipe countless times and follow the time given and it always comes out tender and great!

Reviewed on Jan. 01, 2011 by nesta85way

I baked this soup for literally hours on end. The carrots, celery, even the onions never lost their hardness or crispness, but the meat did get tough. Thus, none of it turned out well. It also lacked seasoning. I felt like there was nothing special about it.

Reviewed on Feb. 09, 2010 by badkitty

This is my favorite recipe for beef stew and it reminds me of my mom's stew growing up! I love it, thank you! I use red wine in place of the sherry.