Print Recipe

Clay Baker Beef Stew



  • 1 pound beef stew meat
  • 2 tablespoons all-purpose flour
  • 1 single-serving envelope instant tomato soup mix
  • 1 teaspoon dried thyme, crushed
  • 1 cup water
  • 1/2 cup Burgundy
  • 1/2 teaspoon Worcestershire sauce
  • 2 medium potatoes, peeled and quartered
  • 2 carrots, quartered
  • 1 cup frozen pearl onions
  • 1 stalk celery, sliced


  1. Cover a 2-quart clay baker and upturned lid with water and soak for 10 minutes; drain.
  2. Cut beef into 1-inch cubes and coat with flour; arrange in bottom of clay baker.
  3. Combine tomato soup mix, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  4. Stir in water, Burgundy and Worcestershire sauce. Pour over meat.
  5. Add potatoes, carrots, onions and celery.
  6. Cover baker. Place in a COLD oven.
  7. Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hours or until meat and vegetables are tender.

Makes 4 servings.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.