Oven Beef Stew

Course : Beef
Serves: 6 (8 cups)
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/4 pounds lean stewing beef
1 tablespoon vegetable oil
1 1/4 cups water
1 package onion soup mix
1 piece bay leaf
4 small potatoes -- cut in wedges
3 small onions -- cut in wedges
1 medium carrot -- sliced
2 cups sliced mushrooms

Preparation / Directions:

Combine flour and seasonings in a plastic bag. Trim and discard all visible fat from the beef. Cut the beef into 1-inch cubes; lightly toss in seasoned flour: reserve excess flour. Pour oil into a 6-cup oven-proof casserole dish; stir in floured meat. Bake, uncovered, at 450øF. for 30 minutes, stirring once. Reduce oven temperature to 350øF. Combine water, soup mix, reserved flour, and bay leaf; pour over meat. Bake, covered, for 1 hour; stirring once. Add potatoes, onions, carrots, mushrooms and an additional 1/4 cup water if needed. Bake, covered, for about another 45 minutes or until the meat and vegetables are tender. Discard the bay leaf. Preparation time: 20 minutes Cooking time: 2 1/4 hours


Nutritional Information:

Calories: 254 Carbohydrate: 27 g Protein: 22 g Fat: 6 g Saturated fat: 2 g Cholesterol: 48 mg Dietary fiber: 3.5 g Sodium: 367 mg Serving size: 1 1/3 cups

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