Loni’s Mother’s Oven Baked Beef StewApr 26, 2018 11:00AM ● By Lana Granfors
Story by Lana Granfors
Photos by Kara Stewart
I’m happy to share a special Mother’s Day recipe submitted by not only one of Enjoy’s devoted readers, but a cherished friend of mine, Loni Reginato. I have known Loni for many years and I am happy to have had the pleasure of meeting her wonderful mother.
Loni’s Mother’s Day remembrance read, “You know how much I LOVE my mom and all of her memories. So, I thought I would submit one of my favorites. The one that was always my go-to, keep-me warm recipe was her Oven Baked Stew. Whether it was a cold winter night, a day of skiing, snowshoeing, a cabin in the woods or a winter family gathering, it was the best. Comfort food, love on a plate at its best! To this day, when I think about a warm meal, it is this one. Plus, it always brings my Mom home! It’s love and always warms my heart.”
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Loni’s Mother’s Oven Baked Beef Stew
Prep time : 25-30 minutes
Bake Time: 2 hours
Total time: 2 hours 25 minutes – 2 hours 30 minutes
2 T flour
2 tsp. salt
1 1⁄2 lbs. beef chuck (cut in large chunks)
2 T oil
1 can condensed tomato soup (10.75 oz. can)
1 cup water
1⁄2 tsp. dried basil
1⁄2 cup chopped onions
1⁄2 cup chopped potatoes
1⁄2 cup chopped carrots
1⁄2 cup red wine (burgundy or Italian table wine)
STEP 1: Preheat oven to 375 degrees.
STEP 2: In a large bowl, add the salt to the flour and mix. Add the meat to the flour and toss all meat chunks until coated on all sides. Using a large pot, with a lid, add oil and heat over medium burner. Add the meat to the heated oil and brown on all sides, approximately 10 minutes.
STEP 3: Add tomato soup, water, basil and onions. Combine and then cover and bake at 375 for one hour.
STEP 4: Remove pot and add remaining veggies and red wine. Stir to combine. Return to oven and continue cooking, about 1 hour or until the meat is done and the veggies are tender.
STEP 5: Once done, serve over cooked noodles or cooked rice. Enjoy!