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    You are in: Home / Recipes / Oven Baked Beef Stew Recipe
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    Oven Baked Beef Stew

    Oven Baked Beef Stew. Photo by Charlotte J

    1/4 Photos of Oven Baked Beef Stew

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    R.Lynn's Note:

    I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!

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    Units: US | Metric


    1. 1
      In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
    2. 2
      Add remaining ingredients and mix well.
    3. 3
      Pour into a greased 13x9x2 inch or 3 quart baking dish.
    4. 4
      Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 04, 2009


      This recipe is a winner. I used flour instead of tapioca. I put a couple of tablespoons of flour in a baggie and coated the beef in the flour then I browned it. I mixed 3 tablespoons of flour into the cold water and stirred it until the lumps were all gone. Then I just mixed all the ingrediens togther and put into a 9 x 13 pan which I had sprayed. I did not used the bread. Family does not like celery cooked so I also omitted that. The flavor of this dish is wonderful. I don't really like beef stew and I loved this. I will be making this again in the near future. Thank you for posting this.

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    • on January 11, 2011


      What an excellent, filling meal. The first 30 minutes this was baked at 400 degrees. Then the oven was lowered to 375 degrees for the last 1 hour and 15 minutes of baking. I did stir the dish half way through so the middle would cook. Thanks for a great recipe. Made for Zaar Chef Alphabet Soup (July '10-Jan '11)

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    • on January 17, 2008


      I have a very similar recipe that I like to use, from a book called Mennonite Country-Style Recipes. I use 28 oz tomatoes, and 2 cups beef broth instead of water. Same amount of tapioca still gives a thick saucy base. I brown the beef in a skillet before putting in casserole dish. I use just 1 lb. beef, a clove of minced garlic, 2 cups shredded cabbage, 1/4 cup chopped bell pepper, and substitute parsnips for half the carrots. No bread or potatoes. Then I like to add more flavor to what's listed with Italian seasoning and a salt-free steak seasoning. Thanks for posting this!

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    Read All Reviews (6)


    Nutritional Facts for Oven Baked Beef Stew

    Serving Size: 1 (340 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 460.8
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 6.9 g
    Cholesterol 110.5 mg
    Sodium 875.4 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 4.8 g
    Sugars 12.8 g
    Protein 35.0 g

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