Beef Stew Bake

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“This is surprisingly good despite the fact that it has canned gravy. You would never know it. I often add a couple of carrots on top of the potato so that I have a complete meal in one dish. Delicious with some nice crusty bread.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs stewing beef
  • 2 tablespoons shortening
  • 1 (10 1/2 ounce) can mushroom beef gravy (or beef)
  • 1 cup tomato juice
  • 12 envelope dry onion soup mix (1/4 cup)
  • 1 teaspoon prepared horseradish
  • 4 medium potatoes

Directions

  1. In heavy skillet, brown stew meat, (cut into cubes,) in 2 tbsp hot shortening; drain off excess fat.
  2. Add mushroom gravy, tomato juice, dry onion soup mix and horseradish.
  3. Simmer, uncovered, for 5 minutes.
  4. Place 4 medium potatoes, pared and quartered in the bottom of a 2-quart casserole.
  5. Top with meat mixture.
  6. Bake, covered, at 350 for 1 1/2 hours or til meat and potatoes are tender, stirring once or twice during baking.

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