Paul Lynde's Beef Stew

A hands-off oven stew of lean beef with canned carrots, tomatoes, potatoes, onions, peas and green beans, consomme, white wine and tapioca, baked covered at 250°F for 6 to 7 hours.

Gluten-free with swapsVegetarian with swapsDairy-freeFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Oven beef stew with carrots, potatoes, peas, green beans and tomatoes in a red pot with a ladle
  • Prep 15 min
  • Cook 6 hr 30 min
  • Total 6 hr 45 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

This oven stew, named in Sandra Mills's book for the comedian Paul Lynde, could not be easier: combine raw stew beef with drained canned vegetables, canned tomatoes, beef consomme, white wine, brown sugar, a bay leaf, tapioca and bread crumbs, cover and bake low and slow for most of the day.

The tapioca and crumbs thicken the gravy as it cooks, so there is no browning and no stirring.

Ingredients

  • 3 pounds of lean stew beef
  • 1 #2 can of diced carrots
  • 1 #2 can of whole tomatoes (not drained)
  • 1 #2 can of small whole potatoes
  • 1 #2 can of small onions
  • 1 #2 can of tiny peas
  • 1 #2 can of small whole green beans
  • 1/2 can of beef consomme
  • 1/2 cup white wine
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 4 tablespoons tapioca
  • 1/2 cup bread crumbs
  • Salt and pepper to taste

To make it gluten-free

  • For the bread or cracker crumbs, use gluten-free bread crumbs or panko.

See all our gluten-free recipes.

To make it vegetarian

  • For the beef, use seitan or extra-firm tofu cut the same way, or thick-sliced portobello mushrooms.
  • For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

Instructions

  1. Drain. Drain all the canned vegetables except the tomatoes.
  2. Combine. Combine everything in a covered casserole or Dutch oven.
  3. Bake. Bake covered at 250°F for 6 to 7 hours. Remove the bay leaf before serving.

Dairy-freeBudget-friendlyGluten-free with swapsVegetarian with swaps

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • A #2 can holds about 20 ounces, or 2 1/2 cups.
  • Use quick-cooking tapioca; it dissolves and thickens the gravy.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Syrah or Cabernet Sauvignon. Wine pairing guide

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