Hearty Oven Beef Stew Recipe

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Hearty oven beef stew

patti reckinger


With fall ready to knock at our back door, I'm thinking of many warm and cozy dishes! This one takes a little time, so I start it early so we can smell it cooking all day!

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Serves 4-6


40 Min


3 Hr 30 Min


2 Tbsp
cooking oil
2 lb
stewing meat
1/4 c
galic salt, accent and pepper to taste
6 small
potatoes (not idaho, use new potatoes with skins on
6 small
1 can(s)
tomato soup
3/4 can(s)
hearty burgundy wine (i use can to measure 3/4 out with)
1 pkg
8oz quick pillsbury crescent rolls

Directions Step-By-Step

In hey stainless or aluminum casserole, place oil and stewing beef. Sprinkle flour, galic salt, Accent and pepper. Brown lightly, about 10-15 minutes. Mix soup and 3/4 soup can of hearty burgundy.(I sometimes add a little more soup and wine, we like a bit more sauce) Pour over meat. Cover and bake 2 hours at 325 drgrees or until meat is tender.

Remove from oven. Add one cup water and another 1/2 cup hearty burgundy. Mix well with meat. Cut carrots in strips, potatoes in half or quarters and onions in half. Add to casserole. Cover and bake at 350 drgrees for 1 hour. Remove cover. Place crescent rolls unfolded over stew. Bake uncovered for about 20 minutes or until rolls are golden. Place rolls in dish and serve stew over rolls. ** when serving use big serving spoon and turn it upside down so rolls are on the bottom of your plate. Enjoy!!

About this Recipe

Course/Dish: Beef