Oven Beef and Potato Stew

Name: Oven Beef and Potato Stew
Prep time: 30 min
Cook time: 125 min
Yield: 4
Ingredients: 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper; 3/4 pound boneless beef chuck, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1/2 cup red wine; 1 1/4 cups water; 1 (10.75 ounce) can condensed tomato soup; 2 potatoes, peeled and diced; 1 (7 ounce) can whole kernel corn, drained; 3/4 cup chopped onion; 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock; 1 (4.5 ounce) can mushroom stems and pieces, drained; 2 carrots, cut into 1-inch pieces; 2 stalks celery, coarsely chopped; 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®); 1/4 teaspoon dried basil; 1 1/2 cups beef stock, or as needed

⏱️ Ready in 2h 35m 🥄 Prep 30 min 🔥 Cook 2h 5m 👥 4 servings 👁️ 11 views

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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🔗 Recipe adapted from AllRecipes

#Stew #Baked

📊 At a Glance

Prep 30 min

Cook 2h 5m

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 469

% Daily Value*

Total Fat 17.3g 22%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 3919mg 170%

Total Carbohydrate 56.4g 21%

Dietary Fiber 6.5g 23%

Total Sugars 12.8g

Protein 18.2g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.

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.

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.