Whether you live where it’s cold or hot, when fall arrives soups and stews become irresistible. One of our favorites this fall is Hearty Oven Beef Stew, and it’s seriously the best beef stew I’ve ever had. It’s thick with chunks of meat and vegetables, with a rich, delicious flavor. It’s a simple, rustic stew that doesn’t disappoint.
It only takes a few minutes in the morning to cut the veggies and put it in the oven. It’s SO easy to put together, then roasts all day in the oven, creating the most decadent aroma. I have to admit, I look forward to that aroma just about as much as the actual stew! You can also serve it over rice if you have some leftover, and it also extends the meal if you need to. Stew meat can be so expensive, so you can bulk it with more potatoes and vegetables too.
I got this recipe years ago from a good friend–someone whose cooking skills I revere. She is definitely one of the best cooks I’ve ever known, so be sure this is coming from a very good source. :)
Seriously good. Serve it with crusty bread or yummy rolls, and you’ve got a perfectly fall dinner.
- 2 lb. stewing beef or chuck roast cut into pieces
- 1 c. celery, chopped about 1 inch
- 3 medium onions, cut into ¾ inch slices
- 6 carrots, quartered
- 6 potatoes, cut into large pieces (I use a bag of small potatoes, cut into halves)
- 1 c. V-8, or tomato juice
- 1 slice bread, broken into pieces
- 3 T. Minute Tapicoa
- Salt & Pepper (generous)
- 1 T. sugar
- Mix all together in a very large oven-safe pot or glass baking dish. If I use a glass baking dish, I like it with foil and spray with cooking spray firsBake at 250 degrees for 4½-5 hours. Enjoy!
- P.S. The person that I got the recipe from mentioned that you can also do it in the crockpot, but that the oven method tastes better. I've never made it in the crockpot, but you could certainly try it if you want to!