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Chunky Baked Beef Stew Recipe

Chunky Baked Beef Stew Recipe

We get plenty of cold winter days here in the Midwest. Nothing warms us up like this chunky oven-baked stew.
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours YIELD:6-8 servings


  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup water
  • 1/4 cup red wine or beef broth
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons sugar
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon browning sauce, optional
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 5 small red potatoes, quartered
  • 4 medium carrots, cut into 1-inch chunks
  • 2 celery ribs, cut into 3/4-inch chunks
  • 1 medium onion, cut into chunks
  • 1/2 cup soft bread crumbs
  • 1 cup frozen peas, thawed


  • 1. In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes.
  • 2. Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 1-1/4 hours.
  • 3. Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender. Yield: 6-8 servings.

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cwbuff User ID: 441425 93645
Reviewed Feb. 19, 2011

"My husband thought this stew had a very good flavor. I used boneless chuck roast, so it needed to cook longer - about 2 hrs. Next time I'll increase the liquids and maybe add a jar of beef gravy, as it was a little dry with the extra cooking time. Will definitely make this recipe again."

October13 User ID: 3434485 60680
Reviewed Oct. 4, 2008

"This is so good! My family loved this recipe. easy to make to, have made this several times already! Thank you


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