Baked Beef Stew With Carrots

Total Time
2hrs 55mins
Prep 25 mins
Cook 2 hrs 30 mins

This comes from Sunset's Light Ways with Beef, Lamb and Pork cookbook.

Ingredients Nutrition


  1. In a shallow 3 to 4 quart casserole, combine beef and onions.
  2. Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes).
  3. Remove from oven; sprinkle with flour and stir gently to coat.
  4. Reduce oven to 350 degrees Fahrenheit.
  5. In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper. Bring to a boil.
  6. Add to beef mixture, stirring to loosen any browned bits.
  7. Distribute carrots over beef.
  8. Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours).
  9. Season with salt.
Most Helpful

5 5

This made tender and flavorful stew; and it was super easy too! Made as written except left out the thyme (ran out). Served this with mashed potatoes and cheesy bread. Was a wonderful Sunday dinner. Made for Newest Zaar tag.

5 5

I picked this recipe because it sounded like comfort food and a stew I made 30 years ago when I was a young bride and before I even heard of a crockpot! It was wonderful, hot and good - perfect comfort food without lots of calories (even better!). Halved the recipe with no problems = made in a 1 3/4 qt corning ware casserole (shower gift of over 30 years ago -- memories and comfort food!). Thanks for sharing!