This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.

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Recipe Summary

prep:
25 mins
cook:
5 hrs 5 mins
total:
5 hrs 30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.

  • While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.

  • Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Nutrition Facts

393 calories; protein 20.1g 40% DV; carbohydrates 42.7g 14% DV; fat 16.1g 25% DV; cholesterol 50mg 17% DV; sodium 497.5mg 20% DV. Full Nutrition
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Reviews

Rating: 3 stars
11/21/2020
I checked this at the 4 hour mark and found it to be extremely bland. I added Worcestershire Sauce, paprika, bay leaves, crushed garlic, fresh cracked black pepper and cooked the additional last hour. I did not cube my potaotes or dice my onions or celery into 1/2" slices and I'm glad I didn't. I quartered both my potatoes and onions, cut the celery into 2" pieces and used baby carrots. Veggies would have turned into mush had I followed the instructions. Beef broth would have been a much better choice than water, which is where I think the blandness came from. I would much rather use a slow cooker than baking in the oven for 5 hours. Not a recipe I would make again. Read More
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