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Beef Stew

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“Plain and simple. Not rocket science, but you have to use the soup. Put in the oven and walk away. I have tried it in a crock pot but prefer oven method.”
READY IN:
5hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs chuck steaks, trimmed and cut in cubes
  • 6 carrots, cut in thick slices
  • 2 large onions, chopped coarsely
  • 1 large potato, cut into large dice
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 12 teaspoon black pepper, freshly ground
  • 1 (10 1/2 ounce) can tomato soup
  • 0.5 (10 1/2 ounce) can water or 0.5 (10 1/2 ounce) can dry red wine or 0.5 (10 1/2 ounce) can beer

Directions

  1. Preheat oven to 275°F.
  2. In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
  3. In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
  4. Cover with foil and then the lid.
  5. Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
  6. Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.

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