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Oven Stew II


"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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2 h 45 m servings 708 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 708 kcal
  • 35%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1323 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 20
  1. 26 Ratings

Most helpful positive review

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

Most helpful critical review

Lacks flavor because there are no spices in it. However it is VERY easy to make

Most helpful
Most positive
Least positive

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...

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.

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 di...

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 cu...

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 ...

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.

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.

This stew had a lot of flavor. I didn't have a roasting pan with a lid so I just made it in a 13x9 inch backing pan and covered it with foil. Next time I make it I will add more liquid.