Here’s an Easy Bake Beef Stew recipe that’s easy to prepare and super delicious, too.
As a kid, Mama made plenty of beef stew for dinner. It was one of those meals that she could dump in a casserole dish and slow bake in the oven. And even though there are all sorts of variations to a good beef stew, I like the old-fashioned meat and potatoes type.
It takes me back to those great meals after church on Sundays, with Mama’s freshly baked biscuits and white rice we’d use as a way to stretch that stew to feed us all.
Here’s the thing. I love my slow cooker as much as every other busy mama. But, to me, slow roasted meat in the oven just tastes better. It comes out juicier, more tender, and more flavorful. Even better, it’s super easy. Just dump all the ingredients into an oven safe baking dish and you’re good to go.
So today I’m sharing an old school recipe, that is just as easy as the slow cooker would be, but instead, is slow roasted in the oven for one delicious beef stew.
Easy Bake Beef Stew
Here’s what I use to make this one.
Ingredients:
2 lbs. beef stew meat, cubed
2 onions, sliced
4 new potatoes, quartered
1 small bag of fresh baby carrots
1 container of fresh sliced mushrooms
1 can cream of mushroom soup, diluted
bay leaf
salt and pepper, to taste
Directions:
Preheat oven to 275 degrees.
Salt and pepper your beef, then mix together all the veggies and salt and pepper again. This is sort of just how much seasoning you prefer, but I layer my seasoning as I add ingredients. Blend in the cream of mushroom soup and dump it all into a large casserole dish. Add a bay leaf and cover tightly with aluminum foil.
Bake for about 4 1/2 hours. Enjoy!
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