Back to Oven Beef Stew

Print Options


Card Sizes

Oven Beef Stew Recipe

Oven Beef Stew Recipe

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
TOTAL TIME: Prep: 15 min. + standing Cook: 2 -1/2 hours YIELD:8 servings


  • 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


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

Nutritional Facts

1 cup: 268 calories, 7g fat (2g saturated fat), 70mg cholesterol, 519mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Reviews for Oven Beef Stew

Sort By :
mlawr User ID: 543041 91520
Reviewed Mar. 17, 2013

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

mrsbaird02 User ID: 1545275 204731
Reviewed Oct. 22, 2011

"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."

BasketCase61 User ID: 880538 35612
Reviewed Sep. 18, 2011

"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!"

larmon User ID: 5356555 35611
Reviewed Feb. 6, 2011

"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."

nesta85way User ID: 4237976 34282
Reviewed Jan. 1, 2011

"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."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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