Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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 test

35 mins
20 mins
55 mins
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; fat 23g; cholesterol 100mg; saturated fat 11g; carbohydrates 19g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 31g; vitamin a 6294.9IU; vitamin c 8.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 33.7mcg; vitamin b12 0.4mcg; sodium 1070mg; potassium 568mg; calcium 245mg; iron 1.5mg.