C.S.Beef Stew
Submitted by dkdrums
Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.
YIELD
6 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis oven beef stew takes a different route than the usual stovetop version. The meat starts at high heat to build a deep brown crust, then everything drops down to a low-and-slow bake with a creamy gravy made from mushroom soup, onion soup mix, and milk.
Dredging the beef cubes in cornstarch before that initial blast of heat does double duty. It creates a crispier sear on the meat and thickens the gravy as the stew braises. That high-heat step is worth the extra dish. Skip it and you’ll end up with gray, boiled-tasting beef.
The vegetables go in after the first 30 minutes so they don’t turn to mush during the long bake. Cut your potatoes and carrots into similar-sized chunks so everything finishes at the same time.
Pro Tips
- Stir the stew when you add the vegetables and again halfway through the second bake. This redistributes the gravy so nothing sticks or dries out on top.
- The Worcestershire sauce and gravy browning add color and savory depth. If you can’t find gravy browning, a splash of soy sauce works as a substitute.
- Let the stew rest for 10 minutes after pulling it from the oven. The gravy thickens as it cools slightly and the flavors settle.
Variations
- Add a handful of frozen peas in the last 15 minutes of baking for a pop of color and sweetness.
- Swap mushroom soup for cream of celery soup for a lighter flavor.
- Toss in a bay leaf and a sprig of thyme with the vegetables for an herbal layer.
Ingredients
Directions
Combine cornstarch, salt and paprika.
Dredge meat lightly with mixture, reserve rest of mixture.
Toss meat cubes with oil in oven proof casserole.
Bake uncovered at 450℉ (230℃). for 30 min.
Stir once. Add carrots, celery and onion and potatoes.
Combine rest of cornstarch, mushroom soup, onion soup mix, worcestershire sauce and gravy browning, gradually add milk.
Pour over meat and vegetables, cover and bake in reduced heated oven at 350℉ (180℃). for 1 hour, Stir and bake another 45 min. or until meat is tender.
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