Oven Beef and Potato Stew

Name: Oven Beef and Potato Stew
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Ingredients: 2 tablespoons all-purpose flour; 0.75 teaspoon salt; 0.125 teaspoon ground black pepper; 0.75 pound boneless beef chuck, cut into 1-inch cubes; 1 tablespoon vegetable oil; 0.5 cup red wine; 1 (10.75 ounce) can condensed tomato soup; 1.25 cups water; 2 potatoes, peeled and diced; 2 carrots, cut into 1-inch pieces; 2 stalks celery, coarsely chopped; 1 (7 ounce) can whole kernel corn, drained; 0.75 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; 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®); 0.25 teaspoon dried basil; 1.5 cups beef stock, or as needed

4.7

(7)

6 Reviews

4 Photos

This beef and potato stew is a great cold-weather dinner. I decided to use a very good base recipe and add something to it. Serve with a loaf of crusty bread and a glass of red wine.

Submitted by Stan

Updated on March 18, 2024

Prep Time:

30 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 40 mins

Servings:

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Ingredients

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Original recipe (1X) yields 4 servings

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 (10.5 ounce) can condensed tomato soup
1 ¼ cups water
2 potatoes, peeled and diced
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr Homestyle Stock)
1 (4.5 ounce) can mushroom stems and pieces, drained
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.
Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.
Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts (per serving)

469	Calories
17g	Fat
56g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 469
% Daily Value *
Total Fat 17g	22%
Saturated Fat 5g	25%
Cholesterol 40mg	13%
Sodium 3919mg	170%
Total Carbohydrate 56g	21%
Dietary Fiber 7g	23%
Total Sugars 13g
Protein 18g	36%
Vitamin C 72mg	80%
Calcium 72mg	6%
Iron 5mg	25%
Potassium 1097mg	23%

* 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.