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    You are in: Home / Recipes / Easy Beef Stew Baked in a Cast Iron Dutch Oven Recipe
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    Easy Beef Stew Baked in a Cast Iron Dutch Oven

    Easy Beef Stew Baked in a Cast Iron Dutch Oven. Photo by Secret Agent

    1/2 Photos of Easy Beef Stew Baked in a Cast Iron Dutch Oven

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Secret Agent's Note:

    This is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Jelly Jar Biscuits, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. ***UPDATE*** This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Put all ingredients into the dutch oven and stir to mix.
    2. 2
      Cover and bake at 300* for 4 hours or until you are ready to eat.
    3. 3
      You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
    4. 4
      Serve with hot buttered biscuits, Jelly Jar Biscuits .

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 10, 2010


      This is the first time I enjoyed eating stew. stew just never taste as good as it looks. This stew had a very good flavor and I had a lot of liquid. I just used my corning roast pan and fitted foil over very tight. I did not use the rutabage (personal thing) Thank you secret agent, now I will make stew again. TIP..Did everyone notice 15 oz tomato sauce ? that would be 2 small cans.

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    • on June 09, 2010


      I have to agree with the other reviewer. This was tasty enough but way too dry for our liking. I used a dutch oven with a very tight fitting lid so that isn't the problem. No way did this look like the photo.

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    • on January 20, 2010


      Seasonings were delicious, but there was not nearly enough liquid. I cooked this for 3 1/2 hours, and the liquid was gone. The result was tasty, but didn't look anything like a beef stew.

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    Nutritional Facts for Easy Beef Stew Baked in a Cast Iron Dutch Oven

    Serving Size: 1 (538 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1473.5
    Calories from Fat 1098
    Total Fat 122.0 g
    Saturated Fat 50.4 g
    Cholesterol 169.0 mg
    Sodium 731.9 mg
    Total Carbohydrate 73.5 g
    Dietary Fiber 12.3 g
    Sugars 15.7 g
    Protein 23.0 g

    The following items or measurements are not included:

    McCormick's Montreal Brand steak seasoning

    Kitchen Bouquet

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