Oven-Baked Stew

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READY IN: 2hrs 20mins
Recipe by swenson.jessica

This is so easy and yummy

Ingredients Nutrition

  • 2 lbs stew meat
  • 14 cup flour
  • 1 13 cups carrots
  • 1 (14 1/2 ounce) can whole canned tomatoes, undrained and chopped
  • 1 bay leaf
  • 1 (1 7/8 ounce) envelope Lipton Recipe Secrets onion soup mix
  • 12 cup dry red wine or 12 cup water
  • 1 cup sliced mushrooms
  • 1 (8 ounce) package medium egg noodles, cooked and drained


  1. Preheat oven to 425°. In 2-1/2-quart shallow casserole, toss beef with flour, then bake uncovered 20 minutes, stirring halfway.
  2. Reduce heat to 350°. Add carrots, tomatoes and bay leaf, then Lipton® Recipe Secrets® Onion Soup Mix blended with wine.
  3. Bake covered 1-1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Serve over hot noodles.
  4. SLOW COOKER METHOD: In slow cooker, toss beef with flour. Add carrots, tomatoes, Lipton® Recipe Secrets® Onion Soup Mix and wine. Cook covered on LOW 8 to 10 hours or High 4 to 6 hours. Add mushrooms; cook covered on Low 30 minutes or until beef is tender.

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