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Baked Beef Stew

SUBMITTED BY: Diane A. PHOTO BY: LynnInHK

"A wonderful and easy beef stew recipe!"

RECIPE RATING:

Read Reviews (116)

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PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

What to Drink?
	Syrah

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.

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REVIEWS

Reviewed on sep. 25, 2006 by Trish

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

Trish
sep. 25, 2006

Good base recipe, you can definitely make your own modifications. I add about half a cup of dry red wine. I also boil my water first and then add about four beef bullion cubes (instead of granules), get a broth going, and then stir in a few tablespoons of cold water whisked with a few tablespoons of cornstarch (instead of tapioca). This mixture gives me a nice gravy base to start off with. In the meantime I brown my beef (tossed with flour, garlic and onion powders, salt, and pepper) in a large saucepan (pot). Once it has browned I pour a little more red wine in the pot to loosen up the brown bits on the bottom (that's where the good flavor comes from), and then toss in my 'gravy' mixture and the canned tomatoes. I actually drain about half the liquid out because I add more water later. I then add all my vegetables...potatoes, celery, carrots, onions, peas...and then I add some addtional salt, garlic and onion powder, and some a few teaspoons of minced garlic (I looooove garlic) and just a pinch of sugar. I then add just enough water to cover the food, stir it up, bring to a slow boil, and then reduce heat to a nice simmer. I leave it on the stove for about an hour and then transfer to the oven for about another hour, or until the meat is tender. It's important to have enough liquid to cover your entire dish or it will come out dry and your meat will not be very tender.

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227 users found this review helpful

Good base recipe, you can definitely make your own modifications. I add about half a cup of... MORE

Reviewed on nov. 5, 2006 by CHEFTASTY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

CHEFTASTY
nov. 5, 2006

This is a great recipe! However I did use some of the suggestions of the other reviewers. Definitely use a few tablespoons of cornstarch with a few tablespoons of cold water instead of the tapioca. I've used tapioca in the past (because that was what my mom used), but the stew gravy always seemed to have little geletin like dots in it--corn starch leaves it nice and creamy. I dredged my meat in flour, garlic and onion powders, pepper, and salt by combining all ingredients in a plastic bag with the meat and shaking it. Then I browned the meat in a cast iron pot, took out and set aside. Added about 4 cups of water with 4 bullion cubes and brought to a boil. Added can of diced tomatoes, garlic powder, 2 cloves of fresh minced garlic, a little salt, sugar, corn starch and cold water mixture, and made my gravy being sure to dredge up the bits and pieces left over from the meat in the bottom of the pan. Then I returned the meat to the pot and added the vegetables (which I chopped up while the meat was browning). After adding everything, I noticed that I needed more liquid to cover everything up. I used about 1/2 box of beef broth (the kind that you can store in your fridge and use as needed instead of being stuck with 1/2 a can), but you should use just enough to cover up all your meat and veggies. Then I put into the oven for 3 hours at 325 degrees, and it was just perfect yummy.

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120 users found this review helpful

This is a great recipe! However I did use some of the suggestions of the other reviewers. ... MORE

Reviewed on feb. 14, 2004 by MKALAGAY

Wow! This stew had a wonderful flavor. It was a big hit with my family. I did make a couple of... MORE

Reviewed on oct. 21, 2006 by Mary C.

This was the best beef stew I ever made. I did tweak it a little bit. Since most stews are... MORE

Reviewed on jan. 9, 2007 by Lindsay Ritchie

A direct quote from my husband - "BEST STEW I HAVE EVER HAD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!" No... MORE

Reviewed on feb. 12, 2007 by kate

THis was an excellent stew! I usually make my stew in the crock pot, so something from the... MORE

Reviewed on may 14, 2006 by JenniferT

This was the first time I ever "baked" stew and it was fantastic!!! I altered the recipe a... MORE

Reviewed on jan. 6, 2008 by BONGO1578

All I can say is DELISH!!! I read all the reviews and used alot of the modifications. I used... MORE

Reviewed on jan. 28, 2005 by jag14h

This was a really good recipe. Two of my kids (who never eat stew) surprised me by eating... MORE

Reviewed on may 29, 2008 by GoPenguins87

This is a very good beef stew recipe. I am now going to use this as my go to beef stew recipe... MORE

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Recipe Submitter:

Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Nutritional Information

Baked Beef Stew

Servings Per Recipe: 8

Amount Per Serving

Calories: 425

Total Fat: 21.4g
Cholesterol: 99mg
Sodium: 795mg
Total Carbs: 23.2g
Dietary Fiber: 2.4g
Protein: 33.1g

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Baked Beef Stew

SERVINGS

INGREDIENTS (Nutrition)

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DIRECTIONS

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