Weekend Fare: Oven Stew

My mom often made this oven stew when we were growing up and we loved it! It can be slow-cooked in the oven or layered into a crockpot. It’s great for putting in the oven on Sunday morning before church and coming home to a wonderful and fragrant meal. You can make it stretch your meat or make the meat a star – whatever you prefer. I like it paired with salad and fresh bread. It’s perfect for weekend company and any extra makes delicious leftovers. This stew is one of my favorite comfort foods.

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8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
2 Tb. cornstarch
Salt & Pepper

Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.

5 responses

  1. This has been a standard “go to” stew for me since my mother-in-law gave me the recipe in the late 1970s. The only difference from her original recipe (which called for tomato juice and Minute Tapioca sprinkled on top) is I use a large can of Italian Style tomatoes… hubby likes it with more tomatoes.

    Her recipe was called No Peek Stew but my (then) small daughter named it Peek-a-Boo stew and the name stuck even though she is thirty-two now. 🙂

  2. Ever since Evan and Emily made this for us last year, I’ve wanted to eat it again. About 6 weeks ago, I made it and wow…we LOVE it. So delicious.

    Now, I’ve found many great recipes on this blog and Alaina’s previous recipe blog, and this might top them all for me!

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