Easy Oven Beef Stew

"This recipe is perfect for days at home when you want a hearty supper but don't want to spend the afternoon cooking. You simply toss all the ingredients into a large casserole dish or dutch oven just after lunch time. There's no browning involved. By about 4:00 p.m. your kitchen will greet you with wonderful slow-brasing aromas."
 
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Ready In:
4hrs 15mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
  • (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
  • Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!

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Reviews

  1. This is a nice, very easy stew. Had to leave out the turnip, as DH doesn't care for them, but followed the recipe otherwise. Decent flavor but was really hoping for more of a saucy base. I think I'll try the same recipe with a stock base next time. The seasoning will likely compliment any base. Thanks for adding an easy soup recipe to my cookbook!
     
  2. Thank you so much for posting this recipe. It really makes making stew faster and easier. I did find though that it did need a little more water or liquid, we like so sop up our buttered bread with our stew sauce. Other than that the stew was wonderful, tasty, flavorful and delicious. ChefRaylene
     
  3. I liked this, but am not happy with the temp...I think that it is too low and with all the problems with our foods lately I didn't feel comfortable with that. I set the temp to 325 and cooked for about 3 hrs. It is something I will make again....
     
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RECIPE SUBMITTED BY

My name is Judith (Judy to my friends) and I live in Ottawa, the capital city of Canada, in the province of Ontario. There is just my husband and myself and we share our life with a little miniature Dachsund. I work full time as an administrative assistant for the federal government and hubby is a retired police officer. We have experienced life over the years such as hunting and fishing, cottaging and travelling, we took up skydiving for five years and then we got into restoring and showing vintage automobiles. The earliest car we owned and restored was a rare Canadian made 1917 Model T Touring Car which is now housed in a personal collection in Zurich, Switzerland. The newest vintage car we restored was a 1963 Ford Falcon Futura Sport Convertible which is now owned by an older couple just outside of San Francisco. We have been through about 25 restorations and have sold most of our cars but we still have and show a 1941 Series 60 Fleetwood Cadillac that is just drop dead gorgeous. We also enjoy going to auctions, garage/estate sales and flea markets as we love collecting things. I collect figural salt and pepper shakers - hubby collects unique and vintage automobilia. I enjoy cooking and I am considered to be very good at it. Cooking in Home Economics was my favorite subject through High School. I don't have a favorite cookbook except for one that I have put together myself of tried and true recipes for things we love. However, reading any and all cookbooks are a passion and I now find myself avidly reading and trying recipes from all over the internet.
 
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