Oven Beef Stew

Oven Beef Stew is a great cold-weather meal!

It is a hearty meal in one pot.

Ingredients

2 lbs. Fagan Farm beef stew meat, cut in small pieces

3 Tbsp. flour

1 1/2 tsp. salt

1 package of dry onion soup mix

2 (10 oz.) cans of condensed tomato soup

2 1/2 cups water

4 or 5 potatoes, peeled and cubed

4 carrots, cut in 1-inch pieces

2 stalk celery, cut in 1-inch pieces

basil and sugar for seasoning (optional)

Heat oven to 350 degrees. Toss meat with flour, salt, and dry onion soup mix and place in dutch oven or a glass baking dish. Add the tomato soup and water. Sprinkle in dried basil or use 2 fresh basil leaves. (I add approximately 1/4 of a cup of sugar, but this is optional.) Cover and bake for 2 hours.

Add the vegetables (and more water if needed) and cover. Bake for another 1-1/2 to 2 hours.

We enjoy this dish with homemade biscuits. You can find my biscuit recipe here.

A note about the stew meat. There are several cuts of beef that you can use in a stew. I like to use chuck, rump roast or round tip roast. I cut it myself into small pieces to keep our processing costs down, but you can pay the meat locker to cut a portion of your beef for stew.

stew meat.png

Learn how you can fill your freezer with locally-raised beef!

Give the oven beef stew a try while the weather is still cold!

Jamie