TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 3/4 pound beef top sirloin steak, trimmed and cubed
  • 1 tablespoon canola oil
  • 4 medium unpeeled potatoes, cut into 1-inch pieces
  • 5 medium carrots, cut into 1-1/2-inch chunks
  • 1 celery rib, cut into 1-inch chunks
  • 1 large onion, cut into 1-inch chunks
  • 1 can (14-1/2 ounces) chunky stewed tomatoes
  • 3 tablespoons quick-cooking tapioca
  • 1/8 to 1/4 teaspoon pepper
  • 1 cup frozen peas

Nutritional Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber).


  1. In a Dutch oven, brown steak in oil. Add the next eight ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°, stirring twice.
  2. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Easy Oven Stew in Taste of Home December/January 1995, p44

Reviews for Easy Oven Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Sue Zappa User ID: 1094741 246239
Reviewed Mar. 29, 2016

"This recipe has been a family favorite since it was first published in TOH in December 1994! The original directions say to bake at 300F for 4-5 hours, stirring twice. Haven't tried the shorter version. Hopefully it will be just as delicious & tender!"

Dazey2 User ID: 3674758 2295
Reviewed Jun. 6, 2009

"This stew is so easy, and a favorite! I use Mexican stewed tomatoes, we like the spice!"

Loading Image