Beef Stew Bake

We’re trying to use up the meat in our freezer again and we’re down to thick pork chops and steaks (thank you, Albertsons meat sales).  Today, I whipped up a double-serving of Beef Stew Bake, a chunky baked version of the classic beef stew.

Beef Stew Bake



  • 1 large / 2 small steaks, fresh or fully thawed (you can use a rub, if you’d like)
  • 1 large / 2 small potatoes
  • 1/2 cup chopped lettuce
  • carrots
  • 1/2 cup parmesan cheese (or blend)
  • seasonings (salt, pepper,  garlic, basil, parsley)
  • oil (I used canola)
  • pan lube oil


  1. Pre-heat your oven to 400F.  Lube a large glass pan (I’m using two 3-cup Pyrex dishes, for individual meals) with your grease/spray of choice and set aside.
  2. Cut your potato(es) into about 1cm cubes as best you can.  Give a sprinkle of salt and line the bottom of your pan.
  3. Spread your chopped lettuce over the potatoes.  (In mine, I used lettuce to “fill in the gaps” between the potatoes.)
  4. Cut your carrots into discs; how many you need depends on what kind of carrots you use and how much you like carrots.  (I used 3 baby carrots per dish.
  5. Cut your steak into hearty bite-sized pieces and layer loosely over the veggies.
  6. Finely chop/crush a clove of garlic and spread over the dish.
  7. Drizzle lightly with oil.  (I had some canola oil set aside being infused with garlic, so I just used Garlic Oil instead of the two separately.)
  8. Give everything a sprinkle of seasonings.  Remember, you can always add more after cooking, but you can’t take it off!
  9. Cover each/the dish in aluminum foil.
  10. Bake for 40 minutes, rotating the pan halfway through cooking time.  Remember, oven ability varies, so don’t eat anything undercooked!
  11. Allow to cool 1-5 minutes before consuming.

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