Baked Vegetable Beef Stew Recipe
Baked Vegetable Beef Stew Recipe photo by Taste of Home
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Baked Vegetable Beef Stew Recipe

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"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes
  • 3 cups cubed peeled potatoes
  • 3 celery ribs, cut into 1-inch pieces
  • 1-1/2 cups cubed peeled sweet potatoes
  • 3 large carrots, cut into 1-inch pieces
  • 1 large onion, cut into 12 wedges
  • 1 cup cubed peeled rutabaga
  • 1 envelope reduced-sodium onion soup mix
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 can (14-1/2 ounces) stewed tomatoes

Nutritional Facts

1-1/3 cup: 343 calories, 6g fat (2g saturated fat), 71mg cholesterol, 699mg sodium, 42g carbohydrate (0 sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.


  1. In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
  2. Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture.
  3. Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally. Yield: 6 servings.
Originally published as Baked Vegetable Beef Stew in Light & Tasty February/March 2004, p45

Full-Bodied Red Wine

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

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nicswhips User ID: 7447683 51425
Reviewed Nov. 11, 2013

"I always follow the recipe exactly when I make something for the first time. This had good flavor but the meat was really dried out and the veggies undercooked. I even diced them smaller than suggested. I"

germanycook User ID: 6411056 60736
Reviewed Mar. 16, 2012

"This was very good, and healthy. It wasnt full of salt and other non-staples like other stews. I halved the meat, did a whole package of onion soup mix, doubled the water, and cooked it covered for 2 hours, then uncovered for 25 mins. It made 2 good meals for me and my hubby - he really liked it! The beef was super tender and had lots of nice oniony flavour, the veggies were a little bit softer than I liked but tasted good too! Worth it, I'd definitely make it again."

mkfrazier User ID: 4922365 67176
Reviewed May. 16, 2011

"This savory stew is worth the time it takes to prep--which was far more than the 10 minutes shown in the recipe. After cleaning, peeling and cutting the vegetables, I would allow about 20-30 minutes for prep. The recipe doesn't make much broth, so consider using 1 to 1.5 cups of water (or beef broth) if your like more liquid. I didn't include the rutabaga, but made the rest of the recipe as written. The 2 teaspoons of dried basil was plenty. We liked it, but you may want to reduce the basil slightly if you want a less pronounced flavor. Finally, I will bake the stew for 2 hours (covered) to ensure all vegetables are well cooked. The 30-40 minute uncovered bake time seems about right. Of course, this could be done in a slow cooker. I would guess 7 hours on low would be about right, but I'll have to test it. Homemade stew lovers should really enjoy this treat!"

juldoo User ID: 3735090 53461
Reviewed Jan. 28, 2010

"Didn't use the beef. LOVED THIS!!!"

Yankeelady User ID: 412166 67159
Reviewed Feb. 2, 2008

"I made this today...very nice taste although I did put in two packets of soup mix....and twice as much water so I had more broth....very good though"

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