easy-oven-beef-stew

Easy Oven Beef Stew

9 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Joanne
Recipe by  Joanne

“Too busy to cook? Well, just put these four ingredients in the oven and forget about it. I like to use London broil. Great served over noodles! Try adding your favorite vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
  3. Bake in preheated oven for 4 hours.

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Reviews (9)

Rate This Recipe
HEINZWORTH
30

HEINZWORTH

This is a great recipe! Always a big hit. I substituted red wine for the ginger ale and it makes the meat all that more tender. Definitely try it.

Jacqueline J. Buell
18

Jacqueline J. Buell

My husband and I couldn't believe how this recipe turned out!! I would never have thought to use gingerale in a recipe other than a punch. We enjoyed it so much. Definately a keeper!!! I added sweet baby carrots and some potatoes as well as some garlic, bayleaves oregano and basil just to make it a complete meal and to spice it up a little. Thanks so much for submitting this recipe for everyone to try.

DREGINEK
15

DREGINEK

GREAT & EASY!! I used "beefy onion" dry soup mix and added some baby carrots the last two hours of cooking and served with mashed potatoes. The ale gave it a subtle sweet taste and ofcourse, the meat was VERY tender. I bet this would work in a slow cooker too. Either way, its a keeper!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 6.9 g
  • 2%
  • Protein
  • 38.1 g
  • 76%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Roasted Vegetable and Beef Stew

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Oven Beef and Potato Stew