Easy Oven Beef Stew

READY IN: 4hrs 15mins
Recipe by Chef Judy

This recipe is perfect for days at home when you want a hearty supper but don't want to spend the afternoon cooking. You simply toss all the ingredients into a large casserole dish or dutch oven just after lunch time. There's no browning involved. By about 4:00 p.m. your kitchen will greet you with wonderful slow-brasing aromas.

Top Review by NavyWife'nMom

This is a nice, very easy stew. Had to leave out the turnip, as DH doesn't care for them, but followed the recipe otherwise. Decent flavor but was really hoping for more of a saucy base. I think I'll try the same recipe with a stock base next time. The seasoning will likely compliment any base. Thanks for adding an easy soup recipe to my cookbook!

Ingredients Nutrition

Directions

  1. Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
  2. (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
  3. Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!

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