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Oven Beef Stew

By: Ruth Ushman

"My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan"

Rate/Review | Read Reviews (50)

Prep Time:
15 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast - cut into 1 inch cubes
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup, undiluted
1 1/4 cups water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1 inch pieces

Directions

In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350 degrees F for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.