Save on Pinterest

Baked Vegetable Beef Stew

"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


  • 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


  • In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly.
  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 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.

Recommended Video


Click stars to rate
Average Rating:
  • nicswhips
    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
    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
    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
    Jan 28, 2010

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

  • tntrusso
    May 20, 2008

    No comment left

  • Yankeelady
    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

  • Staticstar83
    Sep 25, 2007

    No comment left

  • tiptip
    Apr 15, 2007

    No comment left