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Oven Beef and Potato Stew


"I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine."
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2 h 35 m servings 469 cals
Original recipe yields 4 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  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.
  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.

Nutrition Facts

Per Serving: 469 calories; 17.3 g fat; 56.4 g carbohydrates; 18.2 g protein; 40 mg cholesterol; 3919 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Full of flavor!

Wow this is truly a comfort food recipe for the fall and winter moths! I left out the corn and tomato soup but the rest was awesome!

A very tomato-ey stew. I thought it was pretty good, but it didn't thicken up, so I did have to add a cornstarch/water mixture to give it a little more of a gravy consistency. I did add in so...