Easiest Ever Beef Stew Recipe

Beef Stew Recipe
Average Member Rating

(3.9 / 5)

3.9 5 30
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30 people rated this recipe

  • Yield : 2 pounds
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:000 h
  • Ready In : 5:10 h

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


I call this the easiest ever beef stew recipe because it is exactly that – just plain easy.

It may sound like the oddest recipe, but it is absolutely delicious.

Don’t be tempted to brown the beef or add water. It will look quite dry before cooking, but makes perfect gravy, all by itself!

I have made this recipe, literally over 100 times. It comes out perfectly each time and people not only love it, they ask for it again and again. This one is an easy dinner recipe keeper for sure.


  • 2 pounds stewing beef, well trimmed
  • 1 pound potatoes, peeled and cut into medium chunks
  • 1 large onion, chopped
  • 4 carrots, peeled and chopped
  • 1 can tomato soup, undiluted
  • 1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
  • 8 bay leaves
  • 2 cups mushrooms, sliced (optional)
  • 1 1/2 cups frozen peas (optional)


Step 1

Preheat the oven to 250°.

Step 2

Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.

Step 3

Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour.

Step 4

This amazing beef stew really does make its own just perfect gravy with no work on your part.


  • Remember to take out the bay leaves before serving, as dried bay leaves are not edible.

Beef stew is one of those old time comfort foods that never really gets stale. We all love it and it is the perfect easy dinner recipe for cooler days.

I have made this recipe many many times over the years and everyone loves it. It is one of those delicious Campbell soup recipes that is timeless.

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Beef Stew Recipe

Recipe Comments

Comment (1)

  1. posted by Karen on

    These comments were made on the older version of the site and carried forward here:

    Wow! Thanks!

    by Richard

    Hello! Your quick stew recipe just saved my butt.




    by Cathy
    (Newmarket, Ont.)

    …it was a great hit with the whole family…BUT, is did not take 5 hours…more like 3

    From Karen:
    Baked on low, if you leave it for the 5 hours the gravy is perfect. A bit runny I find after 3 hours, but suit your own taste.


    I give it a 3.5

    I tried this stew today and though it tasty very nice the gravy was thin and it did not cook in 5 hours at 250. I actually ended up turning it up to 350 after 5 hours and cooking it for another 2 hours. I give it a 3.5 for taste but well not be cooking it again.


    Hi Suzie,
    Not sure what happened for you. I have made this recipe dozens of times at 250 degrees for 5 hours. It’s perfect. Maybe your oven is slow?


    3 out of 5

    I did too by turned up the heat to 300 and reduced to 4 hours instead; also added 1/2 package of dry onion soup mixed with 1/2 cup of water made it more graviable

    Originally posted by Lyn from Melbourne Australia.

    I had a terrible disaster with this recipe.
    I followed the instructions to the letter, but stew was burned to a crisp and inedible after 3 hours cooking.
    I should have followed my gut feelings and turned the heat right down and cut back the cooking time.
    What a waste of time and ingredients!
    My family had soup and pizza for lunch!
    Very disappointed.
    From Karen:
    Lyn, the stew works out perfectly at 250 degrees Fahrenheit. The only thing I can think of is that the difference in appliances between North America and Australia may have made a difference. I have made the stew literally a hundred times and it has NEVER burned.

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