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


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


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?