Baked Beef Stew
A hearty baked beef stew featuring tender stew meat, hearty vegetables, and a savory tomato-tapioca sauce. Perfect for comforting family dinners, this dish combines rich flavors with a satisfying texture, slowly cooked to develop deep taste and warmth in every bite.
Ingredients
Instructions
- Mash the canned tomatoes and add Minute tapioca to them.
- Tear the white bread into tiny pieces and add to the tomato mixture.
- Add all other ingredients: cooked stew meat, diced celery, quartered potatoes, quartered carrots, chopped onion, salt, sugar, bay leaf, and water.
- Pour the mixture into a large greased casserole dish.
- Bake in a preheated 325°F oven, covered, for 3.5 to 4 hours.
Tips & Substitutions
For a richer flavor, sear the stew meat before adding it to the casserole. You can substitute the tapioca with cornstarch if you prefer a different thickening agent. If you want a vegetarian version, replace the beef with mushrooms and increase the vegetable quantity. This dish is versatile; feel free to add other vegetables like peas or green beans for added color and nutrition.
Serving Suggestions
Serve the baked beef stew with a crusty bread or a side salad for a complete meal. It pairs beautifully with a refreshing Purple Lady Salad to balance the hearty flavors. For a comforting touch, consider a side of creamy mashed potatoes or buttered noodles. This dish is perfect for cozy family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a pot over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Beef Stew contains roughly 1348 calories, with 25g protein, 217g carbohydrates, and 43g fat. It is an excellent source of potassium (74% of the Daily Value), dietary fiber (72% of the Daily Value), and vitamin A (68% of the Daily Value). Note that it is relatively high in sodium, at 2224mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables instead of fresh ones. Just be sure to add them during the last hour of baking to prevent them from becoming mushy. Frozen peas or corn can be great additions for added color and sweetness.
How can I make this stew spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce to the mixture before baking. You could also use diced jalapeños or add a tablespoon of your favorite chili powder for an extra kick.
Is it possible to make this stew in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine all ingredients and cook on low for 6-8 hours or on high for 4-5 hours. This method will yield a tender and flavorful stew without the need for baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).