Beef Stew Cooked In The Oven Recipes

DUTCH OVEN BEEF STEW

Steps:

• In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

OVEN BEEF STEW

Steps:

• In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

OVEN BEEF STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
• Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

OLD-FASHIONED OVEN BEEF STEW

Steps:

• Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
• In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
• Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

OVEN BAKED BEEF STEW

Steps:

• Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
• Let the meat get lightly browned.
• Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
• Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

BEEF STEW (COOKED IN THE OVEN)

Steps:

• Heat oven to 325 degrees.
• In Dutch oven, place chopped onions, bacon and roast.
• Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
• Stir in vegetables.
• Stir in remaining ingredients.
• Cover; bake for 1 1/2 hour.
• Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
• NOTE: This recipe takes a long time to cook.
• Please allow yourself extra cooking time just in case.
• If your potatoes and onions are large, please quarter them.
• I have had to finsih this off boiling on the stove because my guests were waiting.
• The flavor just got more intense.

OVEN-BAKED BEEF STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
• Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
• Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.