oven beef stew
Recipes
Soups & Salads
Oven Beef Stew
A tender, slow-baked beef stew with robust flavors. Cooked low and slow in the oven until meat and vegetables meld into savory perfection.
Ingredients
- 1 pound beef stew meat, cut into
- 1 inch cubes
- 2 cups cubed potatoes 2 cups chopped carrots
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed french onion soup
- 1 3/4 cups water
- 1 cup frozen green peas
Directions
- Preheat oven to 250 degrees F (120 degrees C).
- In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
- Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.
