The oven stew.
This oven beef stew is such an easy meal. The aroma will fill your house and have folks waiting to dig in, for sure.
Put all the ingredients and seasonings into an oven- proof pan with a lid, and bake it for four hours. That’s it. No stirring or checking the pot because it takes care of itself.
You can, of course, change the amount of the ingredients depending on what you have on hand and on what your family likes. The ends of celery stalks are tender and flavorful in this stew. So are onions! While this recipe calls for salt and pepper, you can add thyme, parsley, or any other seasoning you’d like.
If you prefer to use peeled potatoes, you can. I like to leave the skin on because there’s so much nutrition there. I also prefer to cut my beef tips/chunks into smaller pieces. It makes the meat go further and is easier for children and older folks to chew.
The length of time for baking depends largely on the size of beef chunks and your vegetables. If you slice them thin, it won’t take as long. If you prefer larger chunks, it will take a little longer. The great thing about this recipe is that you can tweak it any way you want and do what works for you!
- 2 pounds beef cubes (I used less because I cut the pieces smaller)
- 1 cup carrots, sliced thin
- 2 cups potatoes, washed and diced (peeling is optional)
- 1 large onion, diced
- 1 cup celery, diced
- 8 - 12 oz. frozen peas, (your preference)
- 2 Tablespoons tapioca (use less if you want a thinner stew)
- 1 can condensed tomato soup
- 1 cup water (or more if you prefer)
- Salt and pepper as desired
- Garlic powder - 1-2 Tablespoons OR 1 clove garlic, crushed
- Put all ingredients into a 3-quart container
- Stir, mixing all together
- Bake at 275 for 4-5 hours.