You will love the simplicity of the baked beef stew. Tender beef and flavorful veggies braised in an onion mushroom soup. Just a few minutes of preparation and a low and slow bake make the best stew ever!
If you are looking for a slow cooker version, then this old-fashioned classic beef stew is for you, or for something a bit more exotic, try my paprika beef stew. Why not finish your meal with an old fashioned frosted fudgy brownie
Ingredients Notes
- Meat: You can buy already cut beef stew meat. The already cut is usually pieces of chuck roast which makes a great stew.
- Vegetables: Carrots and potatoes are the go-to classic. For a little sweetness, substitute or add parsnips. You can use your favorite potato and check out this post on the best potatoes for stew for some ideas.
- Seasoning: So simple, a dry onion mushroom soup mix give this stew tons of flavor. Other options include using a canned cream of mushroom soup.
Abbreviated Recipe Instructions
- Preheat the oven to 300 degrees F. Dice the potato and carrot.
- In a measuring cup or small bowl mix the mushroom soup mix and water.
- Lightly oil a small casserole dish with vegetable oil. Add all ingredients into the prepared casserole dish, pour the soup over the meat, and cover with aluminum foil. Bake at 300 degrees F for 2 hours.
Common Questions
A chuck roast is a great choice because of its fat content and nice marbling.
Yes, you will want a similar consistency so you may need to water down the canned soup unless you prefer a thicker stew.
Traditionally, beef stew is made with Chuck which is a tougher cut of beef. Cooking longer at a lower temperature breaks down the connective tissues and tenderizes the meat. also, as the meat breaks down and the fats mingle with the cooking liquids and seasoning it creates rich, deep flavors.
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Mini Baked Beef Stew
Equipment
- Small Baking Dish – Emile Henry make a beautiful 18-ounce rectangular dish
- Chefs Knife – Victronix make a quality and affordable knife.
Ingredients
- ⅓ pound stew meat cut into cubes
- 2 teaspoons onion mushroom soup mix
- ½ cup water
- 1 small carrot
- 1 small red potato
Instructions
- Preheat the oven to 300 degrees F. Dice the potato and carrot.
- In a measuring cup or small bowl mix the mushroom soup mix and water.
- Lightly oil a 1-quart casserole dish with vegetable oil.Add all ingredients into the prepared casserole dish, pour the soup over the meat and cover with aluminum foil. Bake at 300 degrees for 2 hours.
Notes
- Serve with homemade rolls for the ultimate comfort food dinner.
- Stew is even better the next day and can be stored in the fridge in a covered container for up to two days.