Two-Ingredients Beef Stew

Two-Ingredients Beef Stew

A stew that practically cooks itself: A true "lifesaver".

4 servings
Preparation 5 min
Cooking 3 h

270 calories per serving 


1 kg blade pot roast    
1/2 pouch onion or leek soup mix    
  aluminum foil    

Before you start

The cooking time varies with the temperature of the oven: I recommend using 135ºC/275ºF and calculate about 3 h per kilo of meat. If you prefer, you may vary the temperature between 100ºC/205ºF and 150ºC/300ºF, then adjust the cooking time accordingly (longer at lower temperatures and shorter at higher temperatures).


  1. Preheat the oven to 135ºC/275ºF.
  2. Put the pot roast on a large sheet of heavy-duty aluminum foil, spread the soup mix on top, then wrap and seal thoroughly (you may want to add an additional sheet to ensure that the juices are well trapped inside). Put the wrap on a baking pan.
  3. Cook in the middle of the oven. Serve with the juices. It is not necessary to add any salt, since the soup mix is already salted.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)


% DV*

* DV = Daily Value




10 g

16 %

Saturated 4 g
+ Trans 0.3 g

22 %


85 mg


560 mg

23 %


9 g

3 %


1 g

3 %


1 g


32 g

Vitamin A

0 %

Vitamin C

0 %


2 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Copper, Magnesium, Vitamin B1
Good source of :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Excellent source of :
Niacin, Selenium, Vitamin B12, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | High Vitamin D | Kosher | Bake

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!