Mini Baked Beef Stew
The easiest stew to make! Keep the ingredients in the freezer and pantry and you always have a go-to comfort food classic.
Servings: 1 casserole
Calories: 380kcal
Cost: $5.10
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.
Nutrition
Serving: 1casserole | Calories: 380kcal | Carbohydrates: 38g | Protein: 38g | Fat: 8g | Sodium: 947mg | Fiber: 5g | Sugar: 5g
