Oven Beef Stew

Oven Beef Stew

59 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Recipe by  KARPITS

“A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
  3. Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

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Reviews (59)

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I had 2 lbs of stew meat so I doubled the recipe. I omitted the French onion soup and used 1 pkg of dry onion soup mix, along with 1 can of beef broth like the other reviewers suggested. I also only used 1 cup of water. It turned out better than I expected. The meat was tender, and I liked the fact that I didn't have to brown it first. The only thing I would say is that it does need some extra seasoning, maybe next time I will tweak it and add some extra spices to it. Overall good recipe, nice and quick prep, took the whole 5 hours to cook. Update: I make this all the time. I have a large family so I still double the recipe. I don't use the french onion soup at all. I use 2 cans mushroom soup, 1 pkg onion soup mix, and 1 cup low sodium beef broth, no additional water - I think that is what makes it bland. Extra seasonings I add are pepper, Maggi, and Worcestershire sauce. I also add an onion (but we really like onions!). Turns out tasty for me every time. I sometimes cook this on 300 for 4 hours to save time, although it is better to cook it as the original recipe states.



I've tried many beef stew recipes, all of which have disappointed my husband, except for this one which we both loved. I followed the suggestions of some other reviewers and added 1 10.75 oz can beef broth, 1 cup water, 1 package dry onion soup mix, instead of the water and french onion soup that is called for. I also put this in a crock pot on high for 4 hours. I doubled all of the vegetables, and added almost a full 10.75 oz can of corn (did I mention that we really love our veggies!). At the end, it was still soupy, so I thickened it up with 2 Tablespoons of corn starch which made it perfect. With the changes that were made, I give this a full 4 stars for taste and ease of preparation -it is the simplest dish you could make. I will be making this again soon!



This recipe was delicious! I did however take a suggestion and use onion soup mix, and 1 cup of water. I also added celery and worcestershire sauce. It turned out yummy. It is a definite make again!

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Amount Per Serving (8 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 645 mg
  • 26%

Based on a 2,000 calorie diet



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French Beef Stew


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Oven Beef and Potato Stew