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When temperatures plummet, you'll be craving this satisfying oven stew. Red wine and butter give the beef tip stew a rich base, while the cheesy potatoes give it comforting touch.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

35 mins
20 mins at 375°
Max Servings:
7 2/3 cups


Ingredient Checklist


Instructions Checklist
  • Place potatoes In a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 4 to 6 minutes or until nearly tender. Rinse potatoes with cool water.

  • Preheat oven to 375°F. In a 12-inch oven-going skillet melt 2 Tbsp. of the butter over medium heat. Add carrots, celery, onions, and garlic; cook 5 minutes or until softened, stirring occasionally. Stir in mushrooms; cook 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Carefully stir in wine, mustard, and thyme. Bring to boiling; reduce heat. Simmer 3 minutes or until liquid is reduced by half. Stir in beef with gravy and broth; heat through.

  • Melt remaining 1 Tbsp. butter. Layer potato slices over meat mixture, overlapping slightly. Sprinkle with pepper. Drizzle with melted butter and sprinkle with cheese. Bake 20 to 25 minutes or until meat mixture is bubbly and potatoes are tender.

Nutrition Facts

416 calories; total fat 23g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 100mg; sodium 1070mg; potassium 568mg; carbohydrates 19g; fiber 3g; sugar 8g; protein 31g; trans fatty acid 0g; vitamin a 6295IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 34mcg; vitamin b12 0mcg; calcium 245mg; iron 1mg.


1 Ratings
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Rating: 3.0 stars
Question please: Does this recipe call for 215 ounces of beef, as in 6kgs of beef?? Can you clarify please? Any chance we could get a metric version of the recipe please?