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Easy Oven Beef Stew Recipe

Easy Oven Beef Stew Recipe

My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan
TOTAL TIME: Prep: 15 min. Bake: 2 hours YIELD:2-3 servings


  • 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


  • 1. 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.

Reviews for Easy Oven Beef Stew

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Reviewed Jan. 9, 2011

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

Reviewed Jul. 21, 2010

"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."

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Wine Pairings

Full-Bodied Red Wine

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