Baked Beef Stew Recipe

5 6 4
Baked Beef Stew Recipe
Baked Beef Stew Recipe photo by Taste of Home
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Baked Beef Stew Recipe

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5 6 4
Publisher Photo
When I was growing up in Ohio, my mother often made this stew for Sunday dinner. She'd put it in the oven before we left for church, and I remember how pleasant it was to come home to such a wonderful aroma! No one ever was late sitting down at the table on those days!
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours 10 min.

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 cup canned diced tomatoes
  • 6 medium carrots, cut into strips
  • 3 medium potatoes, peeled and quartered
  • 1/2 cup thickly sliced celery
  • 1 medium onion, sliced and separated into rings
  • 3 tablespoons quick-cooking tapioca
  • 1 slice bread, crumbled
  • 1 cup water

Directions

In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender. Yield: 6 servings.
Originally published as Baked Beef Stew in Country February/March 1991, p51

Nutritional Facts

1 cup: 356 calories, 12g fat (0 saturated fat), 97mg cholesterol, 241mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 cup canned diced tomatoes
  • 6 medium carrots, cut into strips
  • 3 medium potatoes, peeled and quartered
  • 1/2 cup thickly sliced celery
  • 1 medium onion, sliced and separated into rings
  • 3 tablespoons quick-cooking tapioca
  • 1 slice bread, crumbled
  • 1 cup water
  1. In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender. Yield: 6 servings.
Originally published as Baked Beef Stew in Country February/March 1991, p51

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Delainessister User ID: 6024836 37799
Reviewed Feb. 16, 2012

"I noticed the recipe had NO spices listed. I did some tweeking to give it more flavor by adding salt and pepper, garlic, Fine Herbs seasoning, catsup, and worcestershire sauce. I used beef broth instead of water, and Wondra flour instead of tapioca. I also added 1 turnip, 1 green pepper, and 3 parsnips because that is what I use in a stovetop version of mine. I checked it after 2 hours and added some more beef broth, and 10 minutes before the end of baking, I sprinkled in the Wondra flour. After the tweeking it was very good and I will make it again."

MY REVIEW
fpkruse User ID: 4717227 15281
Reviewed May. 5, 2010

"oh so good! I didn't have tapioca on hand so just used flour - it was great."

MY REVIEW
markgladding User ID: 2652250 37135
Reviewed Feb. 28, 2010

"Meat is super tender, the gravy is the perfect consistency, this is really good. I added some sliced cremini mushrooms and used a can of fire-roasted tomatoes for the diced tomatoes, and it is just tasty!"

MY REVIEW
PABerard User ID: 284681 37662
Reviewed Nov. 14, 2009

"Oh is this good on a cold school night! Thank you!"

MY REVIEW
heidisilvan User ID: 2996375 23673
Reviewed Apr. 9, 2008

"sodium looks a little high!"

MY REVIEW
o2btall34 User ID: 2097676 23642
Reviewed Feb. 1, 2008

"can you use corn starch in place of tapioca"

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