Name: Oven Beef and Potato Stew
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: All-purpose flour - 2 tablespoons; Salt - ¾ teaspoon; Ground black pepper - ⅛ teaspoon; Boneless beef chuck, cut into 1-inch cubes - ¾ pound; Vegetable oil - 1 tablespoon; Red wine - ½ cup; Water - 1 ¼ cups; Condensed tomato soup - 1 (10.75 ounce) can; Potatoes, peeled and diced - 2; Whole kernel corn, drained - 1 (7 ounce) can; Chopped onion - ¾ cup; Beef stock concentrate (such as Knorr(r) Homestyle Stock - 1 (4.66 ounce) container; Mushroom stems and pieces, drained - 1 (4.5 ounce) can; Carrots, cut into 1-inch pieces - 2; Celery, coarsely chopped - 2 stalks; Dry vegetable soup mix (such as Knorr®) - 1 (.4 ounce) packet; Dried basil - ¼ teaspoon; Beef stock, or as needed - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Oven Beef and Potato Stew

1. All-purpose flour - 2 tablespoons

2. Salt - ¾ teaspoon

3. Ground black pepper - ⅛ teaspoon

4. Boneless beef chuck, cut into 1-inch cubes - ¾ pound

5. Vegetable oil - 1 tablespoon

6. Red wine - ½ cup

7. Water - 1 ¼ cups

8. Condensed tomato soup - 1 (10.75 ounce) can

9. Potatoes, peeled and diced - 2

10. Whole kernel corn, drained - 1 (7 ounce) can

11. Chopped onion - ¾ cup

12. Beef stock concentrate (such as Knorr(r) Homestyle Stock - 1 (4.66 ounce) container

13. Mushroom stems and pieces, drained - 1 (4.5 ounce) can

14. Carrots, cut into 1-inch pieces - 2

15. Celery, coarsely chopped - 2 stalks

16. Dry vegetable soup mix (such as Knorr®) - 1 (.4 ounce) packet

17. Dried basil - ¼ teaspoon

18. Beef stock, or as needed - 1 ½ cups

How to cook deliciously - Oven Beef and Potato Stew

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.