Name: Baked One Pot Stew London Broil Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 1 (2 pounds) London broil; 1 (28-ounce) can of stewed tomatoes; 4 whole cleaned garlic cloves; 2 green bell peppers sliced or chopped; 1 cup burgundy wine; 1 cup chicken broth (keep extra on hand); 2 tablespoons flour; 2 potatoes cut into cubes; 1/2 cup or more of fingerling carrots ( my family loves potatoes more so I add just a few go ahead and load up if you like!); 1/2 teaspoon dried oregano, parsley, basil, garlic powder, cayenne pepper, salt, and black pepper; 4 fresh plum tomatoes cut up; 1 pound washed and cleaned sliced mushrooms (optional)

Baked One Pot Stew London Broil Recipe is a delicious all-in-one pan meal and very versatile.

Mom would use whatever cut of meat was on sale in the 1960s and most of the time it was chuck roast however I prefer a nice cut of London broil also.

During the depression years, even grandma made this recipe but substituted chicken, pork, and sometimes even lamb on special occasions.

The wine varied from Chianti to Burgundy then and we also use Merlot of Cabernet in our recipe.

This recipe is easily adapted so feel free to use chicken or beef broth to substitute for wine.

Scroll down to the end for this printable recipe.

Easy Step By Step

Add the meat to a Dutch oven oil sprayed
Preheat the oven to 350 degrees or see below for another cooking method
top with all the vegetables you're using any kind your family prefers
add the liquid
Bake this beef for around 2-1/2 hours
add more liquid if needed for the potatoes

Ingredients You Will Need

scroll down to the recipe card for exact measurements

London broil
stewed tomatoes
whole cleaned garlic cloves
green bell peppers sliced
chopped burgundy wine
chicken broth (keep extra on hand)
flour
potatoes cut into cubes
fingerling carrots
dried oregano, parsley, basil, garlic powder, cayenne pepper, salt, and black pepper
plum tomatoes cut up
sliced mushrooms (optional)

Tips

Use a good drinking wine
Always preheat the oven
Slow cook covered in the oven
Use any cut of beef
Any dry red wine can be used in this dish however if you can't get Burgundy, we suggest a Merlot of Cabernet

More Recipes to Try

Slow Cooker Guinness Corned Beef

Tuscan Grilled Steaks

Salisbury Steak Marsala

Grilled Steak in Chianti Butter

Cabbage Steak Skillet

Additions

Substitute chicken for beef
Add chopped hot peppers
Add portobello mushrooms
Serve these over a bed of rice or noodles
Serve over mashed potatoes
Add other root vegetables onions, etc.
Zucchini or any squash
Baby potatoes or Sweet potatoes
Green beans

Pin for Later

Economical Meals

Through the years mom and grandma adapted and used whatever meat we could get so no problem using chuck roast, or a lesser cut of stew meats it's fine.

We all learned quickly how to stretch a budget by improvising with whatever we had to feed the family.

Preparing meals from scratch and making them taste gourmet is an art and this recipe surely shouts it, Tuscan cooks are just amazing on flavors.

Again feel free to add whatever you like to your Dutch oven, this roast will be fork-tender with lots of flavor all in one pan meal.