"This is an easy oven stew that can be doubled or tripled with success. It contains beef, potatoes and other mixed vegetables, all cooked in one pan. Also wonderful the next day." — JOLO
Watch video tips and tricks
cubed stew meat
1 (14.5 ounce) can
potatoes - peeled and cubed
1/2 (10 ounce) package
1 1/2 cups
1 (1 ounce) package
dry onion soup mix
ground black pepper
Best stew recipe I've tried so far. Omitted the peas and doubled the potatoes and it was just right!
Great recipe for a cold day...I added a couple cloves of garlic and browned the meat in oil before putting it in the casserole. I also added a half an onion, which becomes sweet in the oven. I mixed the water with the soup before pouring it over the whole thing. *one other thing* as a person with celiac sprue, I substituted 2 Tbs. of tapioca for the flour, as a thickener. I will use this recipe again!
I like the addition of the onion soup mix. I substituted corn & green beans instead of peas. I also added more water. Thanks for the recipe.
This is the best stew I've ever had! It definately didn't have enough liquid for me though so I doubled the amount of water. I also used all frozen veggies except the potatoes. I also used cut up marinating steak instead of the stewing beef to cut out some of the fat. I also didn't have stewed tomatos so I used canned diced and it worked well.
i made this yesterday, I was very happy with the results! so quick, easy and tasty!! i used frozen peas and carrots about a cup and a half and this worked out great, although i still used about 3 fresh cutup carrots as well! my 18 year old vegetarian sun loved the flavour the carrots had (he picked them out of the left over stew) there was very little left over though! anyway i probably only cooked the stew at 375 for bout 45 minutes and it started to lose a lot of liquid by then everything was nicely cooked and ready to eat. so i didn't bother adding more liquid, delicious on a wet and cold night! the little bit of left over was great (even with out the carrots!) thanks!
Great recipe - thanks Jo! I used this as a starting point but I browned the beef ahead of time. Also substitued beef boulion instead of french onion soup (I'm an American in the UK and it's difficult to find certain ingrediants). I added a dash of red wine, parseley, 2 bay leaves and garlic powder, then stuck it all in the oven for 2 1/2 hours. Turned out amazing and was extremely easy to make!
I added turnip to this recipe instead of the peas, it was the best stew I have ever made. My husband and I had 2 servings each, it's great.
So good and so easy! Why didn't someone tell me 20 years ago that you can make great stew in the oven? I made no changes except for adding peas late because I wasn't sure I was going to use them.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Stew II
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 708
** Calories from Fat: 370
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Make this five-star stew in your slow cooker!
See how to make a classic stew with venison, carrots, and potatoes.
This simple summer stew stars squash and smoky andouille sausage.