And you would be correct. But I was, too, when I said "baked." This is an oven-baked stew.
Not your conventional cooking method for such a hearty meal, but delicious nevertheless. My favorite part about this meal? The red wine. It adds depth to the flavor, enhancing the slow-cooked taste. You can substitute water for the wine, but I suggest using the wine as instructed. It really makes this dish.
Recipe modified from Lipton Soup Mix
- 2 lbs. boneless beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 1/3 cups sliced carrots
- 1 can (14 to 16 oz.) whole peeled tomatoes, undrained
- 1 envelope Beefy Onion Soup Mix
- 1/2 cup dry red wine
- 2 potatoes, cut into 1-inch pieces
- Preheat oven to 425 degrees. In 2 1/2-quart casserole, toss beef with flour then bake uncovered for 20 minutes, stirring halfway.
- Reduce heat to 350 degrees. Add carrots, tomoates, potatoes, and soup mix blended with the red wine.
- Bake covered for 1 hour and 40 minutes or until beef and potatoes are tender.
Modification note: The original recipe called for this dish to be served over hot egg noodles (an 8 oz. package). That's not very stew-like to me, so I omitted the noodles and added the potatoes.