Hearty oven beef stew

Hearty Oven Beef Stew Recipe

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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!


★★★★★ 1 vote

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
  • 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

How to Make Hearty oven beef stew


  1. 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!!

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About Hearty oven beef stew

Course/Dish: Beef

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