Oven Beef Stew

This Oven Beef Stew is the recipe for you if you're just to darned busy to cook.

Gather up the four stew ingredients, throw them in a pan, place the pan in the oven and forget about it.

Easy Oven Beef Stew Recipe

3 pounds chuck roast
1 packet dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
1 (8 ounce) can mushrooms, drained

Preheat oven to 200 degrees.

Cut the roast into cubes and then place it in a 10x15 inch-roasting pan with the soup mix, ginger ale and mushrooms. Mix well.

Bake in the preheated oven for 4 hours.

This oven stew is great just as it is or served over noodles. However you can add vegetables of your choice if you like. Red Wine substituted for the ginger ale is another good variation.

This oven stew is a little more involved time wise but it's still a wonderful and easy beef stew.

Oven Beef Stew Recipe

2 pounds beef chuck cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

Preheat your oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat brown the beef chuck cubes and then drain and set aside.

In a mixing bowl combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the browned beef chuck cubes, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.

Cover and bake the oven stew for 2 hours, or until the meat and vegetables are tender.

Prepare a salad and some crusty bread and you have a complete meal with either Oven Beef Stew.