Oven Beef Stew With Sweet Potatoes

READY IN: 2hrs 40mins
Recipe by Barb G.

This is an easy to prepare stew, baked in an oven-proof Dutch oven or large casserole pan with lid.

Top Review by KarenT

This was a very good stew. We really liked and I tried to stick to the recipe but . . . I didn't see the point of carrots and sweet potatoes (2 orange vegetables?) so I reduced the carrots to about 1 cup. Next time I would cut the onions into smaller pieces. It cooked in my oven for almost 3 hours because we were running post ice storm errands. The sweet potatoes were not quite done at 3 hours. I added 8 ounces of mushrooms, quartered and a handful of frozen green peas. I mixed a beef gravy mix with some red wine and added. Turned up the heat to 400F and cooked for an additional 30-40 minutes. It was such a wonderful warm Sunday evening dinner. Leftovers the next night were just as good. Today the last bowl was warmed in the microwave at work and still excellent.

Ingredients Nutrition


  1. Preheat oven to 275 degrees.
  2. In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
  3. In a seperate bowl, blend the broth with the soup and pour over meat mixture.
  4. Cover and bake 2 to 3 hours.
  5. Check after 2 hours to see if the meat is tender and cooked throughout.
  6. If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
  7. NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.

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