Slow Oven Beef Stew
A hearty slow-cooked beef stew featuring tender chunks of meat, flavorful vegetables, and a savory tomato-based broth. Perfect for cozy dinners, it offers rich flavors and satisfying textures, making it ideal for family meals or gatherings that require comfort food with a homemade touch.
Ingredients
- 2 lb. beef for stew ⓘ
- 2 medium onions, cut in eighths ⓘ
- 3 stalks celery, cut diagonally ⓘ
- 4 medium carrots, cut in half crosswise and lengthwise ⓘ
- 1 cup tomato juice or V-8 juice
- 1/3 cup quick cooking tapioca ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon basil ⓘ
- 2 medium potatoes, sliced 1/4-inch thick ⓘ
- 16 oz. can green beans ⓘ
Instructions
- Combine beef, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2-quart casserole.
- Cover tightly and cook in a slow oven (300°F) for 2 1/2 hours.
- Stir potatoes and green beans (undrained) into the stew and continue cooking, covered, for 1 hour or until meat and vegetables are done.
- Stir occasionally during cooking.
Tips & Substitutions
For added depth of flavor, consider browning the beef in a skillet before adding it to the casserole. You can substitute the green beans with frozen ones if fresh aren't available. If you prefer a thicker stew, increase the tapioca slightly or mash some of the potatoes into the broth. This stew can also be enhanced with herbs like thyme or rosemary.
Serving Suggestions
Serve this hearty beef stew with crusty bread for dipping or over a bed of rice for a filling meal. A side salad or roasted vegetables can complement the dish well. For a complete meal, you might also consider pairing it with the Microwave Vegetable Soup for a delicious two-course dinner.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to maintain moisture and heat gently on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Slow Oven Beef Stew contains roughly 1040 calories, with 17g protein, 134g carbohydrates, and 49g fat. It is an excellent source of vitamin C (121% of the Daily Value), potassium (64% of the Daily Value), and dietary fiber (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1209mg per serving (53% 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 cut of beef for this stew?
Yes, you can use other cuts like chuck or round, but keep in mind that tougher cuts will require longer cooking times to become tender. Ensure that any cut you choose has some marbling for the best flavor and texture in your stew.
How can I adjust the cooking time if I'm using a slow cooker?
If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. The timing may vary based on the size of your slow cooker and the cut of beef used, so check for tenderness periodically to avoid overcooking.
What can I do if the stew is too watery?
If your stew is too watery, you can thicken it by simmering uncovered for a few minutes to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the stew, cooking until thickened.
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).