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Hearty Baked Stew Recipe

Hearty Baked Stew Recipe

My mother has been making this stew since the 1940s and prepared it for our family many times through the years. It's loaded with vegetables for wonderful flavor and pretty presentation. - Judith Wood, Fredericktown, Ohio
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours YIELD:6 servings


  • 3 medium potatoes, peeled and sliced
  • 3 medium carrots, sliced
  • 3/4 pound lean ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup frozen peas
  • 2 medium onions, sliced
  • 2 tablespoons butter or margarine
  • Salt and pepper to taste


  • 1. In an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender. Yield: 6 servings.

Recipe Note

Make Hearty Baked Stew when you have time. Cool, cover tightly with foil and freeze. When you anticipate a busy day, remove the pan from the freezer and thaw in the refrigerator overnight. Reheat in the oven or microwave.

Nutritional Facts

1 each: 284 calories, 11g fat (5g saturated fat), 48mg cholesterol, 185mg sodium, 32g carbohydrate (9g sugars, 5g fiber), 16g protein.

Reviews for Hearty Baked Stew

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Reviewed Jan. 30, 2010

"I tried it and found it to be a very tasty dish. In fact I have made it twice in 3 days."

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