Maine Roots

A blog about all things Maine

Weekly Recipe: Oven Beef Stew


You may have noticed this is my second weekly recipe post within days – I’m making up for lost time, you see.  I owe you one weekly recipe, and here it is.

This Oven Beef Stew recipe from Recipes from the Maine Kitchen is one of my all-time favorites. Just ask my husband – I make it at least once a month in the fall and winter, always on a Sunday, and the smell fills the house.  As a result, your mouth is watering long before it’s ready, and in my case, that means I have to have a bit of cheese and wine on hand to keep me patient.

I have modified this recipe, which can be found on page 64.  The list below are the ingredients and quantities I use, and in parantheses beside them, I’ve included what the original recipe called for.

1 onion, chopped

1 14.5 oz can stewed tomatoes

1 10.5 oz can mushroom soup

2 cups beef broth (1 cup water)

1/4 cup dry white wine

1 tablespoon flour (1/3 cup tapioca)

3 or 4 peppercorns

1 bay leaf (I’ve made this recipe with it and without it – it’s nice to have, but doesn’t have a significant impact on flavor)

1.5 lbs stew beef, cut into 1 inch cubes

1 lb. carrots, cut into 1 inch cubes

2 large potatoes, cut into 1 inch cubes

1/4 lb. mushrooms, sliced

Salt and pepper, to taste

(I also like to add a bit of seasoning salt)

Preheat oven to 350 degrees.  Place all the ingredients into a Dutch oven or covered pan and cook for 3 hours.  This recipe serves 4-6.

Turns out pictures of beef stew don't look so yummy.  You'll have to trust me that it's delicious.

Turns out pictures of beef stew don’t look so yummy. You’ll have to trust me that it’s delicious.

This recipe in particular is a stellar example of why I love this cookbook – it’s simple, easy, hearty, and healthy.  Most of the ingredients I already have in my house, so if I get an urge to make it, my grocery list is minimal.  In this case, I added about a 1/2 teaspoon of Cayenne pepper, for several reasons – the first, I like to incorporate some sort of seasoning that isn’t salt and pepper, and my preference is a nice, spicy punch; the second is more health-based – using hot spices, like Cayenne actually revs your metabolism a bit.

What could be better on a cold winter day in Maine than beef stew?

2 thoughts on “Weekly Recipe: Oven Beef Stew

  1. Wow! It looks great and I don’t think I’ve made that one!

  2. I own this cookbook and recently made this stew. It was wonderful. I think I may like it even more than the delicious beef stew I’ve been making for 34 years.

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