Hearty Oven-Baked Beef and Potato Stew

Name: Hearty Oven-Baked Beef and Potato Stew
Total time: 160 min
Yield: 4
Ingredients: 2 tablespoons all-purpose flour; 0.75 teaspoon salt; 0.125 teaspoon ground black pepper; 340 grams boneless beef chuck, cut into 2.5 cm cubes; 1 tablespoon vegetable oil; 120 ml red wine; 1 can (305 g) condensed tomato soup; 300 ml water; 2 potatoes, peeled and diced; 2 carrots, cut into 2.5 cm pieces; 2 stalks celery, coarsely chopped; 1 can (198 g) whole kernel corn, drained; 75 g chopped onion; 1 container (132 g) beef stock concentrate (such as Knorr(r) Homestyle Stock); 1 can (127 g) mushroom stems and pieces, drained; 1 packet (11 g) dry vegetable soup mix (such as Knorr®); 0.25 teaspoon dried basil; 360 ml beef stock, or as needed

This comforting beef and potato stew is a hearty one-pot meal that's slow-baked to perfection. Tender beef, potatoes, and vegetables are simmered in a rich tomato-based broth for a delicious and satisfying dinner.

160 min

easy

469kcal

calories

56g

carbohydrates

17g

fat

fiber

18g

protein

3919mg

sodium

13g

sugar

Dinner American

Ingredients

2 tablespoons all-purpose flour

0.75 teaspoon salt

0.125 teaspoon ground black pepper

340 grams boneless beef chuck, cut into 2.5 cm cubes

1 tablespoon vegetable oil

120 ml red wine

1 can (305 g) condensed tomato soup

300 ml water

2 potatoes, peeled and diced

2 carrots, cut into 2.5 cm pieces

2 stalks celery, coarsely chopped

1 can (198 g) whole kernel corn, drained

75 g chopped onion

1 container (132 g) beef stock concentrate (such as Knorr(r) Homestyle Stock)

1 can (127 g) mushroom stems and pieces, drained

1 packet (11 g) dry vegetable soup mix (such as Knorr®)

0.25 teaspoon dried basil

360 ml beef stock, or as needed

Directions

Step 1

Preheat the oven to 175°C.

Step 2

In a large resealable plastic bag, combine flour, salt, and black pepper. Add beef to the bag in batches, shaking to coat evenly.

Step 3

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.

Step 4

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.

Step 5

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.