Judy'S Oven Stew
Judy's Oven Stew is a hearty, flavorful dish featuring tender meat and vegetables, slow-cooked in a savory tomato and celery-based sauce, perfect for cozy winter meals.
Ingredients
- 1 1/2 to 2 lb. stew meat ⓘ
- 5 carrots, cut in chunks ⓘ
- 2 medium onions, cut in eighths
- 3 stalks celery, cut in small chunks
- 5 to 6 medium potatoes, cut in chunks ⓘ
- 1 can bisque of tomato soup or tomato soup with pieces ⓘ
- 1 can cream of celery or cream of mushroom soup ⓘ
- salt and pepper ⓘ
- dash of water in each can to rinse out ⓘ
Instructions
- Place ingredients in a large oven pot with a cover in the order listed above, starting with the meat on the bottom.
- Cover the pot tightly.
- Place in a 250°F (121°C) oven and cook for 5 hours.
- Serve hot with biscuits or bread.
Tips & Substitutions
For added depth, consider marinating the stew meat overnight in your favorite spices before cooking. If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with cold water towards the end of cooking. Substitute the cream of celery soup with cream of chicken for a different flavor profile or use vegetable broth for a vegetarian option. This dish is perfect for cozy dinners alongside American recipes like biscuits.
Serving Suggestions
Serve this hearty stew hot with warm biscuits or crusty bread to soak up the delicious sauce. A side salad with a light vinaigrette can complement the richness of the stew nicely. For a comforting dessert, consider pairing it with Mountain Cobbler for a satisfying meal that warms the soul.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a saucepan over medium heat and stir occasionally until heated through. You can also reheat it in the microwave, covered, in one-minute intervals, stirring in between to ensure even heating. If the stew thickens, add a splash of water to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Oven Stew contains roughly 873 calories, with 16g protein, 153g carbohydrates, and 25g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (103% of the Daily Value), and potassium (76% of the Daily Value). Note that it is relatively high in sodium, at 1665mg per serving (72% 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 instead of fresh?
Yes, frozen vegetables can be used as a convenient alternative, but keep in mind that they may release extra moisture during cooking. If using frozen carrots, potatoes, or celery, add them halfway through the cooking time to prevent them from becoming mushy.
What kind of meat works best for this stew?
Chuck roast is ideal for stew meat as it becomes tender and flavorful when slow-cooked. You can also use round steak or brisket if you prefer. Just ensure the meat is well-marbled for the best texture and taste.
Can I make this stew in a slow cooker?
Absolutely! To adapt the recipe for a slow cooker, simply layer the ingredients as directed, but cook on low for 8 hours or on high for about 4 hours. This method allows the flavors to meld beautifully while you go about your day.
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).