Recipes Soups, Stews and Chili Recipes Stews Beef Oven Stew I 4.1 (10) 8 Reviews 2 Photos This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it. Submitted by KBehrens2 Updated on March 25, 2025 Save Rate Print Share Close Add Photo 2 Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 2 pounds cubed beef stew meat 1 onion, chopped 8 carrots, chopped 5 potatoes, chopped ¾ cup tomato sauce ⅓ cup water 3 tablespoons tapioca 1 teaspoon white sugar salt and pepper to taste Directions In a large stock pot combine meat, onion, carrots and potatoes. Mix together tomato sauce, water, tapioca, sugar and season with salt and pepper. Pour over meat and vegetables and cover. Bake at 250 degrees F (120 degrees C) for 5 hours. Save Print I Made It Nutrition Facts (per serving) 587 Calories 30g Fat 48g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 587 % Daily Value * Total Fat 30g 38% Saturated Fat 12g 60% Cholesterol 101mg 34% Sodium 323mg 14% Total Carbohydrate 48g 17% Dietary Fiber 7g 26% Total Sugars 9g Protein 33g 65% Vitamin C 44mg 49% Calcium 72mg 6% Iron 5mg 27% Potassium 1633mg 35% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.