Last Editorial Review: 3/22/2006


Oven Beef Stew Recipe


  • 2 pounds lean beef stew meat, cut into bite-sized cubes (trimmed of visible fat)
  • 3 carrots, sliced (or 3 cups baby carrots)
  • 2 onions, quartered and separated into layers
  • 3 med-large potatoes, cut into stew-size wedges (sweet potatoes can be substituted)
  • 1 bay leaf
  • 1 teaspoon dried oregano flakes
  • 1/2 teaspoon freshly ground black pepper, add more to taste
  • 1/2 teaspoon salt (optional)
  • 2 1/2 cups low sodium beef broth (add more as necessary)
  • 11 ounce can condensed tomato bisque soup


  1. Preheat oven to 275-degrees. In an ovenproof Dutch oven or large casserole pan (with lid), combine all the ingredients except broth and soup, mixing well.
  2. In a separate bowl, blend broth with condensed soup and pour over meat mixture. Cover and bake for 2 to 3 hours.
  3. Check after 2 hours to see if meat is tender and cooked throughout. If too much liquid has evaporated, add a cup or two more of beef broth. Stir mixture and bake 15 minutes more.

8 servings

Nutritional Information:
Per serving: 331 calories, 31 g protein, 33 g carbohydrate, 8 g fat, 3 g saturated fat, 3.3 g monounsaturated fat, .8 g polyunsaturated fat, 77 mg cholesterol, 3.5 g fiber, 413 mg sodium. Calories from fat: 23 percent.

SOURCE: © 2005 Elaine Magee.

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