I am SO ready for fall! Temperatures are still high, but hey – no reason I can’t start making beef stew and pumpkin bread, right?
What I loved about this stew was that it was all mixed together and baked in the oven for 3 hours. You could make it in a slow cooker too, if you wanted a little longer cook time. The flavor was great and everything was perfectly cooked. I couldn’t have asked for an easier recipe to usher in the fall season!
The other plus to beef stew, and especially this one which uses a good amount of V-8 juice, is the amount of vegetables. I am NOT good at eating vegetables, so anything that gets them into me (preferably in a delicious way) gets extra points in my book.
Oven (or Slow Cooker) Beef Stew (Recipe found here)
- 1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on) – or cut up a chuck roast, which is what I did.
- 4-5 medium red potatoes, chopped
- 4-5 medium carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 onions, chopped
- 4-5 cloves garlic, minced
- 2 12-oz. cans or 3 c. vegetable juice cocktail (V8)
- 1 10-oz. can condensed tomato soup
- 10 oz. water (just use the can from the tomato soup to measure)
- 1 tsp. basil
- 2 beef bouillon cubes (or 2 tsp. beef base)
- 1/2 tsp. freshly ground black pepper
Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid. Cook in heated oven for 3 hours. Remove from oven and serve.
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.