Oven Beef And Potato Stew Recipe

Name: Oven Beef And Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper; 3/4 pound boneless beef chuck, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1/2 cup red wine; 1 1/4 cups water; 1 (10.75 ounce) can condensed tomato soup; 2 potatoes, peeled and diced; 1 (7 ounce) can whole kernel corn, drained; 3/4 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(R)); 1/4 teaspoon dried basil; 1 1/2 cups beef stock, or as needed

Servings: persons

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3/4 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 cup red wine
1 1/4 cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
3/4 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(R))
1/4 teaspoon dried basil
1 1/2 cups beef stock, or as needed

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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/8 teaspoon ground black pepper, 3/4 pound boneless beef chuck, cut into 1-inch cubes, and more.

Yes, Oven Beef And Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Beef And Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions