Oven Beef and Potato Stew

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Oven Beef And Potato Stew Ingredients

• 2 tablespoons all-purpose flour

• teaspoon salt

• ? teaspoon ground black pepper

• pound boneless beef chuck, cut into 1-inch cubes

• 1 tablespoon vegetable oil

• cup red wine

• 1? cups water

• 1 (10.75 ounce) can condensed tomato soup

• 2 potatoes, peeled and diced

• 1 (7 ounce) can whole kernel corn, drained

• cup chopped onion

• 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock

• 1 (4.5 ounce) can mushroom stems and pieces, drained

• 2 carrots, cut into 1-inch pieces

• 2 stalks celery, coarsely chopped

• 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr)

• teaspoon dried basil

• 1? cups beef stock, or as needed

How to Make Oven Beef And Potato Stew

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.

3. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.

4. Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Oven Beef And Potato Stew Nutritions

• Calories: 469.3 calories

• Carbohydrate: 56.4 g

• Cholesterol: 40.2 mg

• Fat: 17.3 g

• Fiber: 6.5 g

• Protein: 18.2 g

• SaturatedFat: 4.9 g

• ServingSize:

• Sodium: 3918.8 mg

• Sugar: 12.8 g

• TransFat:

• UnsaturatedFat:

Oven Beef And Potato Stew Reviews

• Great I substituted Beef Onion Soup mix for the vegetable one.

• A very tomato-ey stew. I thought it was pretty good, but it didnt thicken up, so I did have to add a cornstarch/water mixture to give it a little more of a gravy consistency. I did add in some extra beef bouillon, because I didnt feel that it had a meaty enough flavor. I liked the method in this recipe.

• Full of flavor

• Wow this is truly a comfort food recipe for the fall and winter moths I left out the corn and tomato soup but the rest was awesome

• No I didnt make changes and yes I will make it again

• Added more potato