Oven Beef and Potato Stew

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

• Preparation Time: 30 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 40 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
• 1.5 cups beef stock, or as needed
• 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stoc

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.

Step 4

Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.

Step 5

Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.