Oven Beef Stew

This excellent stew is as fuss-free as they come. Stew is usually a Fall or Winter dish, but these aren’t usual times. During this COVID-19 crisis, we’re fortunate enough to have a deep freeze, and have been eating the food in it, so this recipe is the first of a couple of easy stews you may want to try. No browning of the meat means no fat-splatter and no extra washing up … I like that!

Oven Beef Stew:

2 lb. (1.2 kg)  stewing beef

6 large carrots, chopped about 2 in. (5 cm) long

1 c. (250 mL) celery, chopped about 2 in. (5 cm) long

4 small-to-mid-sized onions, quartered

2 tsp. salt (See Salt Note)

1 can (10 fl. oz. or 284 mL) sliced mushrooms, liquid reserved

Beef concentrate (such as 1 beef OXO cube or 1-to-2 tsp. Better than Bouillon dissolved in heated, reserved mushroom liquid) 

1 tbsp. (15 mL) Gravy darkener such as Kitchen Bouquet 

3 tbsp. (45 mL) quick tapioca

1-to-2 c. (250-to-500 mL) dry bread cubes or crumbs

1 can (10 fl. oz. or 284 mL) undiluted condensed cream of mushroom soup

1/2 c. (125 mL) dry red wine of dry sherry

Add later:

3 or 4 medium-sized potatoes, quartered 

4 tbsp. dried parsley 

1/2 c. (125 mL) frozen peas

Preheat oven to 250 deg. F. To a large, oven-proof casserole, add all ingredients (except potatoes, parsley, and peas). Combine well. Cover and bake 5-to-6 hr. Add potatoes 1 hr. before finishing. Toss in parsley and peas just before serving. Serves 6-to-8.

Salt Note: Don’t reduce the salt in this dish. Believe me, I tried it once .. Never again! It lifts the flavor of this stew from bland to grand.

For other stews, see One Click: Stew.

Combine all ...

Add parsley and peas just before serving.