Name: Oven Beef and Potato Stew
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; ¾ teaspoon salt; 1/8 teaspoon ground black pepper; ¾ pound boneless beef chuck, cut into 1-inch cubes; 1 tablespoon vegetable oil; ½ cup red wine; 1 ¼ cups water; 1 (10.75 ounce) can condensed tomato soup; 2 potatoes, peeled and diced; 1 (7 ounce) can whole kernel corn, drained; ¾ cup chopped onion; 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock; 1 (4.5 ounce) can mushroom stems and pieces, drained; 2 carrots, cut into 1-inch pieces; 2 stalks celery, coarsely chopped; 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®); ¼ teaspoon dried basil; 1 ½ cups beef stock, or as needed

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Prep Time:

30 mins

Cook Time:

2 hrs 5 mins

Total Time:

2 hrs 35 mins

Yield:

4 servings

Servings:

Ingredients

2 tablespoons all-purpose flour
¾ teaspoon salt
1/8 teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.

Step 3
Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.

Step 4
Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts (per serving)

469

Calories

17g

Fat

56g

Carbs

18g

Protein

Nutrition Facts
Servings Per Recipe 4
Calories 469
% Daily Value *
Total Fat17g	22%
Saturated Fat5g	25%
Cholesterol40mg	13%
Sodium3919mg	170%
Total Carbohydrate56g	21%
Dietary Fiber7g	23%
Total Sugars13g
Protein18g
Vitamin C72mg	361%
Calcium72mg	6%
Iron5mg	25%
Potassium1097mg	23%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Beef Canned Food Canned Vegetable Recipes Cookware and Equipment Dutch Oven Meat and Poultry Mushrooms Soups Soups and Stews Stews and Chili Recipes

Oven Beef and Potato Stew

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Nutrition Facts (per serving)

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Oven Beef and Potato Stew

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