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Lazy Man’s Beef Stew

Lazy Man's Beef Stew in a white bowl
Image Credit:
Catherine Boeckmann
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Meat
Course
Main Dish
Preparation Method
Slow Cook
Sources
User Submitted

Indulge in the ultimate comfort food with our Lazy Man’s Beef Stew recipe. This hassle-free, delicious dish requires minimal effort for maximum flavor. Perfectly tender beef, hearty vegetables, and savory broth come together effortlessly. 

Pair it with crusty bread for a complete, satisfying meal. Discover the joy of simplicity with our Lazy Man’s Beef Stew—your go-to solution for a hearty and wholesome dinner!

Ingredients
2 pounds stew meat
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 onions, sliced
1 bay leaf
1 can (10.75 ounces) tomato soup
1 cup red wine, divided
1 bag (10 ounces) frozen peas
1 cup cooked mushrooms

Instructions

Preheat oven to 275°F. Grease a large casserole.

Put meat, carrots, potatoes, onions, and bay leaf into casserole.

In a bowl, combine tomato soup and 1/2 cup of red wine. Pour into casserole.

Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms (if using), and remaining 1/2 cup of red wine. Cook for 1 hour.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Avril Firth</span> Tue, 01/09/2018 - 10:11
Whilst this recipe looks very easy, I was taught that you should always sear the meat before adding any liquid, as it sealed in all the juices.
<span>Laura</span> Mon, 01/15/2018 - 14:42
I agree. It doesn't matter whether the juices are kept in. The main thing is that browning the meat prior to adding liquid makes the beef look better when finished. If you don't brown your meat before adding liquid, it will end up looking gray and unappealing.
<span>Keith</span> Tue, 01/09/2018 - 14:38
not sure I would want to "seal in all the juices" in this situation.
<span>Cheryl Cotten</span> Tue, 01/09/2018 - 09:33
I live the looks of this. I think I'll make it today for supper.
<span>Grace Centauro</span> Tue, 01/09/2018 - 08:54
Love this recipe. So easy an is so good.
<span>Kris</span> Mon, 03/06/2017 - 16:12
This looks delicious. Would a 3.2 quart glass casserole dish be big enough to prepare this recipe in?