Oven Beef and Potato Stew

Stan 0

"I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine."
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2 h 35 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 3919 mg
  • 157%

Based on a 2,000 calorie diet

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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 350 degrees F (175 degrees C).
  2. Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  3. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
  4. Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.