Save on Pinterest

Contest-Winning Easy Oven Stew

Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida
  • Total Time
    Prep: 10 min. Bake: 2-1/4 hours
  • Makes
    8 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 4 large carrots, cut into 1-inch pieces
  • 2 medium onions, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1-1/2 cups beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup quick-cooking tapioca
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, optional

Directions

  • In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.
Nutrition Facts
1 each: 230 calories, 6g fat (0 saturated fat), 53mg cholesterol, 401mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • afoth73
    Oct 12, 2020

    No comment left

  • Allison
    Oct 5, 2020

    This stew was amazing which such a rich and well seasoned gravy. The stirring every hour or so did not bother me- it helped me watch it progress. I did not have tapioca and I am not familiar with using it so I whisked an equal amount of flour into the beef stock before I mixed into the stew. It thickened just fine. This is a keeper!

  • Kathilee5
    Oct 26, 2018

    This is the ONLY stew recipe we use! It is in the oven as I write, but I used a can of whole new potatoes (drained), instead of parsnips. This is perfect for this rainy day - my recipe was clipped from the TOH magazine years ago, and is full of stains! - - We even made a special trip out in the rain today to pick up the needed ingredients! ENJOY!

  • LeslieH
    Jun 2, 2018

    I have been making this stew since it first appeared in TOH. It is delicious and easy to make.

  • ChrisD1717
    Dec 19, 2017

    This stew was delicious and so easy to put together. I did use potatoes instead of parsnips. The flavor was great. Loved using the tapioca. When everything was cooked and tender, it was nice having the gravy made and incorporated into the stew. You really do have to stir it or it will stick to the pan as it thickens. Thanks for a great recipe.

  • Micele
    Nov 24, 2016

    Excellent dish no matter if you alter it to your family's taste or you stick to the recipe....this got rave reviews in my house...I too added potato,just out of personal preference.

  • lisa53202
    Mar 10, 2014

    Easy and good.

  • laroelfs
    Jan 26, 2014

    This was the first time I baked stew. It was delicious! I also added potatoes instead of parsnips. I added 2 cans of stewed tomatoes instead of one, and substituted a corn starch slurry for the tapioca. I don't like coffee, so I deleted the coffee granules. I used a prepared spaghetti seasoning in place of the individual seasonings. I was impressed at how tender the stew meat was.

  • germanycook
    Jan 22, 2014

    This is our new best stew recipe!I used potatoes instead of parsnips, added brussels sprouts and mushrooms, and it was SO good. No need to add extra salt or anything.

  • rganderson22
    Dec 9, 2013

    This is one of the best stew recipes I have tried. I used an equal amount of parsnips and potatoes. It was delicious!