Oven Beef Stew

Name: Oven Beef Stew
Ingredients: 3 lb. lean beef stew meat or boneless beef chuck roast, trimmed of fat and cut into 1-inch cubes; 1 (10 3/4 oz.) can condensed cream of celery soup; 1/2 (2.4 oz.) pkg. dry leek soup mix; 1 c. dry red wine; 1 onion, coarsely chopped; 5 medium baking potatoes, peeled and cut into 8ths; 8 carrots, peeled and halved crosswise; 2 c. broccoli florets

8 ingredients

6 steps

Ingredients

3 lb. lean beef stew meat or boneless beef chuck roast, trimmed of fat and cut into 1-inch cubes
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 (2.4 oz.) pkg. dry leek soup mix
1 c. dry red wine
1 onion, coarsely chopped
5 medium baking potatoes, peeled and cut into 8ths
8 carrots, peeled and halved crosswise
2 c. broccoli florets

Directions

1

Preheat oven to 350°.
2

In a 5-quart Dutch oven, combine beef, undiluted soup, dry soup mix, wine and onion; mix well.
3

Top with potato pieces and carrots, mixing in slightly.
4

Cover and bake 2 hours.
5

Stir in broccoli, cover and bake 15 minutes.
6

Remove cover and bake 15 minutes longer.

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