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Loni's Mother's Oven Baked Beef Stew

04/24/2018 11:00AM ● By Lana Granfors

What's Cookin'

May 2018
By Lana Granfors
Photo by Kara Stewart

I’m happy to share a special Mother’s Day recipe submitted by not only one of Enjoy’s devoted readers, but a cherished friend of mine, Loni Reginato. I have known Loni for many years and I am happy to have had the pleasure of meeting her wonderful mother. Loni’s Mother’s Day remembrance read, “You know how much I LOVE my mom and all of her memories. So, I thought I would submit one of my favorites. The one that was always my go-to, keep-me warm recipe was her Oven Baked Stew. Whether it was a cold winter night, a day of skiing, snowshoeing, a cabin in the woods or a winter family gathering, it was the best. Comfort food, love on a plate! To this day, when I think about a warm meal, it is this one. Plus, it always brings my mom home! It’s love and always warms my heart.”


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Loni's Mother's Oven Baked Beef Stew

Serves 4-6

PREP TIME: 25-30 minutes

BAKE TIME: 2 hours

TOTAL TIME: 2 hours 25 minutes – 2 hours 30 minutes


2 T flour

2 tsp. salt

1 1⁄2 lbs. beef chuck (cut in large chunks)

2 T oil

1 can condensed tomato soup (10.75 oz. can)

1 cup water

1⁄2 tsp. dried basil

1⁄2 cup chopped onions

1⁄2 cup chopped potatoes

1⁄2 cup chopped carrots

1⁄2 cup red wine (burgundy or Italian table wine)


STEP 1: Preheat oven to 375 degrees.

STEP 2: In a large bowl, add the salt to the flour and mix. Add the meat to the flour and toss all meat chunks until coated on all sides. Using a large pot, with a lid, add oil and heat over medium burner. Add the meat to the heated oil and brown on all sides, approximately 10 minutes.

STEP 3: Add tomato soup, water, basil and onions. Combine and then cover and bake at 375 for one hour.

STEP 4: Remove pot and add remaining veggies and red wine. Stir to combine. Return to oven and continue cooking, about 1 hour or until the meat is done and the veggies are tender.

STEP 5: Once done, serve over cooked noodles or cooked rice.

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