Oven Beef and Potato Stew

This comforting beef stew gets a lot of help from canned tomato soup and beef stock. Carrots, celery, and potatoes make this a dish a complete meal.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 35 mins
• Calories: 469 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can condensed tomato soup
• 2 potatoes, peeled and diced
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, coarsely chopped
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• 1 (7 ounce) can whole kernel corn, drained
• 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
• 0.75 cup chopped onion
• 0.125 teaspoon ground black pepper
• 0.75 teaspoon salt
• 1.25 cups water
• 0.5 cup red wine
• 0.25 teaspoon dried basil
• 0.75 pound boneless beef chuck, cut into 1-inch cubes
• 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stoc
• 1.5 cups beef stock, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.

Step 3

Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.

Step 4

Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.