Stew Beef As Pot Roast
A hearty, flavorful pot roast with tender beef, aromatic spices, and rich mushroom and onion flavors, perfect for comforting family dinners or weekend gatherings.
Ingredients
Instructions
- Grease a casserole dish and brown the stew beef in canola oil.
- Add 3 cups of water and 1 cup of red wine to the meat mixture.
- Add the onion soup, cinnamon, and nutmeg.
- Cover and bake in a 350°F (175°C) oven for 1 hour.
- Add the cream of mushroom soup to the casserole.
- Continue baking, covered, for an additional 30 minutes to 1 hour, until the meat is cooked and tender.
- Serve over rice or with boiled, buttered egg noodles.
Tips & Substitutions
For optimal flavor, marinate the stew beef in red wine overnight before cooking. If you don't have onion soup mix, finely diced onions or shallots can be sautéed and added instead. For a thicker stew, stir in a tablespoon of cornstarch mixed with cold water before the final baking stage. Adding vegetables like carrots or potatoes can enhance the dish further.
Serving Suggestions
This pot roast pairs beautifully with boiled, buttered egg noodles or fluffy rice, which soak up the delicious sauce. Consider serving with a side of steamed vegetables or a fresh green salad for balance. For a heartier meal, accompany it with homemade biscuits, similar to those in Beef Biscuit, to mop up the rich gravy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave individual portions, covered, in 1-minute intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Stew Beef As Pot Roast contains roughly 1166 calories, with 32g protein, 111g carbohydrates, and 65g fat. It is an excellent source of protein (65% of the Daily Value), calcium (32% of the Daily Value), and iron (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1902mg per serving (83% 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 recipe?
Yes, you can substitute chuck roast or brisket for stew beef. Just ensure the meat is well-marbled for tenderness during cooking. Adjust the cooking time based on the cut you choose, as some may take longer to become tender.
What if I don't have red wine?
If red wine isn't available, you can use beef broth or grape juice as a substitute. The flavor will be slightly different, but it will still create a delicious stew. For a non-alcoholic version, consider using a combination of broth and a splash of vinegar for acidity.
How can I make this dish more flavorful?
To enhance flavor, consider adding garlic cloves or a bay leaf during cooking. Fresh herbs like thyme or rosemary can also elevate the dish. If you prefer a spicier kick, a dash of cayenne or crushed red pepper can be mixed in for a delightful heat.
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).