Oven Stew(No Pot Watching)
A hearty oven stew featuring tender beef, flavorful vegetables, and a rich tomato-based sauce, perfect for comforting family dinners and easy to prepare without pot watching.
Ingredients
- 3 Tbsp. enriched flour ⓘ
- 2 1/2 tsp. salt ⓘ
- pepper ⓘ
- 2 lb. beef stew, cut in 1 to 2 inch cubes ⓘ
- 12 small whole onions
- 3 stalks celery, cut in 2 inch slices ⓘ
- 4 medium carrots, cut lengthwise in quarters ⓘ
- 6 small whole potatoes ⓘ
- 1 can tomato soup or home canned tomatoes ⓘ
- 1 3/4 c. water ⓘ
- 1 small bay leaf ⓘ
- 2 whole cloves ⓘ
- 3/4 c. canned peas or limas, drained ⓘ
Instructions
- Combine flour, 1 1/2 teaspoons salt, and a dash of pepper; dredge cubes of beef stew in the mixture.
- Brown the beef in a little fat in a skillet or on the stovetop.
- Place the browned meat in a 3-quart casserole dish.
- Add onions, celery, carrots, and potatoes to the casserole.
- Mix together tomato soup, water, 1 teaspoon salt, a dash of pepper, cloves, and bay leaf to make the tomato mixture.
- Heat the tomato mixture until warm.
- Pour the tomato mixture over the vegetables and meat in the casserole.
- Cover and bake in a moderate oven (350°F) for 1 hour and 45 minutes or until the meat is tender and potatoes are nearly tender.
- Add the peas or limas on top.
- Cover and bake for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the tomato mixture. If you don't have fresh vegetables, frozen peas or carrots can be used instead. To thicken the sauce, add more flour to the dredging mixture. This stew is versatile; you can swap the beef for chicken or use a mix of hearty vegetables for a vegetarian option.
Serving Suggestions
Serve this oven stew with crusty bread or over a bed of fluffy rice to soak up the delicious sauce. It pairs beautifully with Savory Hamburger Supper or a simple green salad for a balanced meal. Garnish with fresh parsley for a pop of color before serving.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or in a microwave until heated through, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Stew(No Pot Watching) contains roughly 581 calories, with 14g protein, 111g carbohydrates, and 14g fat. It is an excellent source of vitamin C (129% of the Daily Value), iron (95% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 1179mg per serving (51% 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 a different type of meat for this stew?
Yes, you can substitute beef with chicken or even pork. Adjust cooking times as needed; chicken may require less time to become tender. For a vegetarian version, omit meat entirely and add more vegetables or beans for protein.
How do I know when the stew is done cooking?
The stew is done when the beef is fork-tender and the vegetables are nearly soft. Check the meat after 1 hour and 30 minutes; it should break apart easily. If needed, extend cooking time while checking periodically.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef in a skillet first, then transfer it to a slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 4-5 hours until the meat and vegetables are tender, making it a convenient option for busy days.
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).