Easy Oven Beef Stew

Total Time

Prep: 15 min. Bake: 2 hours


3 servings

Updated: Oct. 24, 2022
My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan


  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 pound boneless beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cup water
  • 3/4 cup chopped onion
  • 1/4 teaspoon dried basil
  • 2 medium potatoes, peeled and diced
  • 2 medium carrots, cut into 1-inch pieces


  1. In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

Nutrition Facts

1 serving: 432 calories, 16g fat (5g saturated fat), 74mg cholesterol, 1253mg sodium, 46g carbohydrate (15g sugars, 5g fiber), 27g protein.