Quick Baked Stew
A hearty, savory baked stew featuring tender cube steak, vegetables, and a flavorful broth, perfect for comforting family dinners and cold weather evenings.
Ingredients
Instructions
- Shake steak pieces in flour and brown in shortening.
- Combine remaining ingredients in a baking dish.
- Pour the beef bouillon over the ingredients.
- Stir to combine.
- Cover and bake at 350°F for 75 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a tablespoon of tomato paste to the mix. If you're out of cube steak, you can easily substitute with chuck roast or even ground beef for a different texture. Ensure the vegetables are cut uniformly for even cooking. You can also experiment with herbs like thyme or rosemary for added depth.
Serving Suggestions
Serve this hearty stew with crusty bread or over a bed of rice to soak up the delicious juices. A simple side salad with a light vinaigrette can balance the richness of the stew. For a comforting weeknight meal, this dish pairs wonderfully with mashed potatoes or steamed green beans. Browse more American recipes for additional meal ideas.
Storage & Reheating
Leftover Quick Baked Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave individual portions, covered, for about 2-3 minutes, checking and stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Baked Stew contains roughly 2538 calories, with 29g protein, 242g carbohydrates, and 166g fat. It is an excellent source of vitamin A (249% of the Daily Value), vitamin C (176% of the Daily Value), and dietary fiber (121% of the Daily Value). Note that it is relatively high in sodium, at 2395mg per serving (104% 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, frozen vegetables can be used in place of fresh ones. They are convenient and will cook down nicely during baking. Just be sure to thaw and drain excess moisture before adding them to the dish to avoid a watery stew.
How do I know when the stew is done cooking?
The stew is ready when the vegetables are tender and the meat is cooked through. You can check the meat with a fork; it should easily shred apart. If you prefer your vegetables softer, you can extend the baking time by an additional 10-15 minutes.
Can I make this stew ahead of time?
Absolutely! You can prepare the stew ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap. When you're ready to bake, let it come to room temperature for about 30 minutes before placing it in the oven.
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).