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Oven Roasted Beef Stew
Recipe Summary:
Course: Soups/Stews
Products: Roaster Ovens
Ingredients
Recommended Hamilton Beach® Product:
Roaster Oven
Roaster Oven
- 2 pounds boneless beef chuck roast
- 1 pound bag baby carrots
- 2 large potatoes, cubed
- 2 cans (10 3/4 oz. each) condensed cream of tomato soup
- 3 cups water
- 1.5 oz. envelope beef stew seasoning mix
Directions
1. Preheat Roaster Oven to 250°F.
2. Place beef, carrots, and potatoes in insert pan.
3. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables.
4. Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.
- Visit www.foodsafety.gov for more information.
Serves: 4-6
2. Place beef, carrots, and potatoes in insert pan.
3. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables.
4. Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.
- Visit www.foodsafety.gov for more information.
Serves: 4-6
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