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Baked Beef Stew

Baked Beef Stew

Diane Blanchard Angell

"A wonderful and easy beef stew recipe!"
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2 h 30 m servings 425 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 794 mg
  • 32%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, brown the stew meat; drain and set aside.
  3. 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.
  4. Cover and bake for 2 hours, or until meat and vegetables are tender.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 207
  1. 262 Ratings

Most helpful positive review

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 gran...

Most helpful critical review

Followed the recipe exactly & turned out to be a weirdly sweet tasting stew :( I don't think instant tapioca is a good blend for stew and the bread chunks ended up very soggy.

Most helpful
Most positive
Least positive

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 gran...

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 tap...

Wow! This stew had a wonderful flavor. It was a big hit with my family. I did make a couple of substitutions: flour instead of tapioca, and onion soup mix instead of chopped onion. It was delici...

This was the best beef stew I ever made. I did tweak it a little bit. Since most stews are fairly bland, I started by first dredging the beef in flour mixed with salt, pepper, Italian seasoning...

A direct quote from my husband - "BEST STEW I HAVE EVER HAD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!" No kidding. I loved it too because the taste was fantastic and it was SO easy to make! I did substit...

THis was an excellent stew! I usually make my stew in the crock pot, so something from the oven was a nice change. I lightly tossed the meat with garlic salt, onion powder and flour then brown...

This was the first time I ever "baked" stew and it was fantastic!!! I altered the recipe a little and this is what I did... I used 2 cans of diced tomatoes with juice and then filled the can wit...

All I can say is DELISH!!! I read all the reviews and used alot of the modifications. I used beef broth instead of water, onion soup mix, and reduced the salt. I floured the beef and then brow...

This is a very good beef stew recipe. I am now going to use this as my go to beef stew recipe from now on. Everyone loved this from husband to teenager to toddler. After reading other reviews I ...

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