No Peek Beef Stew Baked In The Oven

Looking for a comforting, hands-off meal? This No Peek Beef Stew is your perfect solution! With tender beef chuck, hearty carrots, and creamy potatoes, this dish simmers in a flavorful blend of onion soup mix, cream of celery or chicken soup, ginger ale, and red wine. Simply combine your ingredients, cover tightly with foil, and let the oven do the work.

After three hours of slow baking, you’ll have a rich, savory stew ready to warm you up, with minimal prep and cleanup. Ideal for busy days, this stew ensures a delicious, satisfying meal with zero fuss.

No Peek Beef Stew Baked In The Oven

Ingredients:

2 lbs. beef chuck, cut into bite-sized pieces

4 carrots, peeled and sliced

4 potatoes, peeled and sliced

1 packet onion soup mix

1 can cream of celery or cream of chicken soup

1 can ginger ale

1/2 cup red wine

Enough water to cover all ingredients

Instructions:

Combine Ingredients:

In a large mixing bowl, combine the beef chunks, carrots, potatoes, onion soup mix, cream of celery or cream of chicken soup, ginger ale, and red wine. Mix well to ensure all ingredients are evenly distributed.

Prepare for Baking:

Transfer the mixture into a large ovenproof dish. Add just enough water to cover the ingredients.

Cover and Bake:

Cover the dish tightly with aluminum foil. Place in the oven and bake at 350°F (175°C) for 3 hours. Avoid opening the foil during cooking to retain the flavors and moisture.

Serve:

Once done, remove from the oven and let it sit for a few minutes before serving. This dish is perfect for a busy day, and you can use the oven’s timer to ensure it’s ready when you need it.

Enjoy this hearty and flavorful beef stew, ideal for a comforting meal with minimal effort!

Notes:

Meat Choice: Beef chuck is ideal for this recipe because it becomes tender and flavorful after long, slow cooking. Ensure the pieces are cut into bite-sized chunks for even cooking.

Vegetable Prep: Peel and slice the carrots and potatoes uniformly to ensure they cook evenly.

Cream Soup Options: You can use either cream of celery or cream of chicken soup depending on your preference. Both add a creamy texture and enhance the flavor of the stew.

Ginger Ale: The ginger ale adds a subtle sweetness and helps tenderize the meat. If you prefer less sweetness, you can use a dry soda or reduce the amount slightly.

Red Wine: The red wine adds depth to the stew’s flavor. Use a dry red wine for best results, but you can omit it or replace it with additional beef broth if desired.

Water Level: Add just enough water to cover the ingredients. Too much water can dilute the flavors, while too little may cause the stew to dry out.

Foil Coverage: Ensure the dish is tightly covered with aluminum foil to trap steam and maintain moisture. This is crucial for keeping the stew flavorful and preventing it from drying out.

Cooking Time: Do not open the foil during cooking. The slow, steady heat allows the flavors to meld and the meat to become tender.

Make-Ahead: This stew is great for making ahead of time. You can prepare it the night before and bake it the next day.

Serving: Let the stew sit for a few minutes after baking to allow the flavors to settle. It pairs well with crusty bread or a side salad for a complete meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef?

Yes, you can use other cuts like beef stew meat or brisket.

Just make sure to cut the meat into bite-sized chunks and adjust the cooking time if necessary.

Is it necessary to brown the beef before baking?

No, you don’t need to brown the beef before baking.

The slow cooking process will ensure the meat becomes tender and flavorful.

Can I substitute the cream of celery soup?

Yes, you can use cream of chicken soup or cream of mushroom soup as alternatives.

Can I use a different type of soda instead of ginger ale?

Yes, you can use other types of soda like root beer or cola, but it will slightly change the flavor of the stew.

How do I adjust the recipe for a larger or smaller batch?

To adjust the recipe, simply scale the ingredients proportionally.

Ensure there is enough liquid to cover the ingredients and adjust the baking time if needed.

What if I don’t have red wine?

You can omit the red wine or replace it with an equal amount of beef broth or a splash of vinegar for acidity.

Can I add other vegetables to this stew?

Yes, you can add other vegetables like parsnips, turnips, or peas.

Just make sure they are cut to a similar size as the other ingredients for even cooking.

Can I cook this recipe in a slow cooker instead of the oven?

Yes, you can cook the stew in a slow cooker on low for 6-8 hours or on high for 3-4 hours.

Adjust the liquid levels as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze the stew for up to 3 months.

Can I make this stew ahead of time?

Yes, you can prepare the stew a day in advance and reheat it before serving.

The flavors will meld together even more, making it even more delicious.