Oven Beef Stew Simple Step by Step

Fall is in the air and our thoughts are turning to comfort foods that warm your soul.

I've been making this recipe for years and it's my number one when the weather turns cold in the midwest.  Did I mention how the house smells amazing when this stew is in the oven?  

Ingredients: stew meat, baby carrots, baby yellow potatoes, yellow onions, V-8, Campbells tomato soup, can of  Muir Glen fire roasted crushed tomatoes, salt and pepper. 

Place stew meat in the bottom of a large baking pan.

Place baby carrots on top of the stew meat.

Next, top with baby yellow potatoes. 

Chopped onions layer on top of the carrots.

Add a large can of Campbells tomato soup undiluted, half a 64 oz. bottle of V-8 and a can of Muir Glen fire roasted crushed tomatoes. 

Salt and pepper, cover the pan with foil, place the pan on a baking sheet in case it bubbles over, and bake at 300 degrees in preheated oven for 3-4 hours.  Turn the oven to 350 degrees and bake another 2 hours.  Carefully remove from the oven and slowly uncover. Serve and enjoy this hearty meal with hot rolls or biscuits. 

This makes a great make ahead dish too. I usually make 2 pans of this and cool and freeze one for a later date.  I recommend eliminating the yellow potatoes if freezing, and making mashed potatoes as a side when serving. 

Thaw overnight in the refrigerator when frozen and reheat at 325 uncovered until warm. 

What's your favorite comfort food?