Oven Stew Italiano

Name: Oven Stew Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 lb. lean stewing beef; 1/4 c. flour; 2 Tbsp. cooking oil; 8 carrots, sliced or diced; 5 potatoes, pared and diced; 1 pkg. onion soup mix; 1/2 tsp. oregano; 1/2 tsp. basil; 2 (6 oz.) cans tomato paste; 4 c. water

Eats Now Editorial Team · 424 kcal · Soups & Stews

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Oven Stew Italiano – a delicious recipe with lean stewing beef, flour, cooking oil, carrots, potatoes, onion soup mix. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 to 2 lb. lean stewing beef
1/4 c. flour
2 Tbsp. cooking oil
8 carrots, sliced or diced
5 potatoes, pared and diced
1 pkg. onion soup mix
1/2 tsp. oregano
1/2 tsp. basil
2 (6 oz.) cans tomato paste
4 c. water

1
Coat beef with flour, toss with oil in a 3-quart casserole. Bake, uncovered, at 400u00b0 for 30 minutes.
2
Stir once.
3
Combine remaining ingredients, add to meat and mix well. Cover, then bake for 2 hours or until meat is tender.
4
The 2 hours baking time is at 375u00b0.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 1/2 to 2 lb. lean stewing beef, 1/4 c. flour, 2 Tbsp. cooking oil, 8 carrots, sliced or diced, and more.

Yes, Oven Stew Italiano 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.

Quick Info

Servings
4 servings
Calories
424 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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