Oven Stew II Recipe - Allrecipes.com
Oven Stew II Recipe
  • READY IN hrs

Oven Stew II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the flour in a large resealable plastic bag. Pour in the meat, seal the bag and shake well to coat. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.
  3. Bake at 400 degrees F (200 degrees C) for 30 minutes.
  4. Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven.
  5. Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.
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Reviews More Reviews

Jan 10, 2007

Best stew recipe I've tried so far. Omitted the peas and doubled the potatoes and it was just right!

 
Nov 10, 2004

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!

 

21 Ratings

Apr 08, 2007

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.

 
Apr 25, 2006

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.

 
Oct 03, 2007

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!

 
Dec 24, 2012

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.

 
Jul 30, 2007

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!

 
Oct 07, 2005

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.

 

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Nutrition

  • Calories
  • 708 kcal
  • 35%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 41.1 g
  • 63%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 39.5 g
  • 79%
  • Sodium
  • 1323 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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