Friendly Oven Stew Recipes

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OVEN BEEF STEW



Oven Beef Stew image

A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.

Provided by KARPITS

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 ¾ cups water
1 cup frozen green peas

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.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g

OVEN STEW I



Oven Stew I image

This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it.

Provided by KBehrens2

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 9

2 pounds cubed beef stew meat
1 onion, chopped
8 carrots, chopped
5 potatoes, chopped
¾ cup tomato sauce
⅓ cup water
3 tablespoons tapioca
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a large stock pot combine meat, onion, carrots and potatoes.
  • Mix together tomato sauce, water, tapioca, sugar and season with salt and pepper. Pour over meat and vegetables and cover. Bake at 250 degrees F (120 degrees C) for 5 hours.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 47.7 g, Cholesterol 101.3 mg, Fat 29.6 g, Fiber 7.3 g, Protein 32.7 g, SaturatedFat 11.9 g, Sodium 322.9 mg, Sugar 8.6 g

EASY OVEN STEW



Easy Oven Stew image

Rita also shares this make-ahead dish.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

3/4 pound beef top sirloin steak, trimmed and cubed
1 tablespoon canola oil
4 medium unpeeled potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-1/2-inch chunks
1 celery rib, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 can (14-1/2 ounces) chunky stewed tomatoes
3 tablespoons quick-cooking tapioca
1/8 to 1/4 teaspoon pepper
1 cup frozen peas

Steps:

  • In a Dutch oven, brown steak in oil. Add the next eight ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°, stirring twice. , Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

CONTEST-WINNING EASY OVEN STEW



Contest-Winning Easy Oven Stew image

Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
4 large carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1-1/2 cups beef broth
1 can (8 ounces) tomato sauce
1/2 cup quick-cooking tapioca
1 teaspoon instant coffee granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional

Steps:

  • In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 230 calories, Fat 6g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 401mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

EASY OVEN BEEF STEW



Easy Oven Beef Stew image

My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 3 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1-inch pieces

Steps:

  • In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

Nutrition Facts : Calories 432 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1253mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 27g protein.

KID-FRIENDLY GROUND BEEF STEW



Kid-Friendly Ground Beef Stew image

I created this hamburger stew recipe when my kids were little. I needed a simple recipe that I could put together the night before and pop in the slow cooker in the morning just before heading to work. And it's loaded with veggies that my kids love! They gobble it up! Great with a nice loaf of crusty bread.

Provided by Lise Fournier

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
¼ medium head cabbage, cut into chunks
1 small head broccoli, cut into florets
2 medium potatoes, cut into 1/4-inch slices
1 medium onion, chopped
1 cup baby carrots
1 cup frozen peas
1 (46 fluid ounce) bottle vegetable juice (such as V8®)
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer ground beef to the bottom of a slow cooker. Layer cabbage, broccoli, potatoes, onion, carrots, and peas, one by one, on top of the meat. Pour vegetable juice over top. Season with salt and pepper.
  • Cover and cook until vegetables are tender, 6 to 8 hours on Low, gently stirring after a few hours of cooking.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31.9 g, Cholesterol 47.3 mg, Fat 9.7 g, Fiber 6.6 g, Protein 18.6 g, SaturatedFat 3.7 g, Sodium 551.4 mg, Sugar 11.2 g

FRENCH OVEN STEW



French Oven Stew image

This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.

Provided by CIndytc

Categories     Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs boneless beef stew meat, cut in chunks
12 ounces white pearl onions
4 large carrots, quartered crosswise
6 ounces small fresh mushrooms, trimmed
3 large celery ribs, cut into 1 inch chunks
1 1/2 cups tomato juice
1/2 cup red wine, good quality
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper (to taste)

Steps:

  • Heat oven 300 degrees.
  • Mix all ingredients in a heavy 3 quart ovenproof saucepot.
  • Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
  • Discard bay leaves before serving or storing.
  • Serve over buttered noodles if desired.
  • You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
  • You can also add frozen peas or frozen beans 20 minutes before stew is done -- .

Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9

OLD-FASHIONED OVEN BEEF STEW



Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

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.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

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.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

FRIENDLY OVEN STEW



Friendly Oven Stew image

I call this a friendly oven stew for two reasons - a friend where I used to work gave me the recipe, and it's cook friendly - you can add whatever and how much of any vegetable you want to the basic mix. Keep in mind if you add a large amount of extra veggies, you may need to increase the amount of tomato juice & tapioca. (I suggest 1/2 cup juice and 1/2 tablespoon tapioca per 1 cup veggies). I have also used V-8 successfully for a spicier taste. Remember - NO PEEKING!

Provided by Sweet PQ

Categories     < 4 Hours

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs stewing beef, cubed
1 cup celery, coarsely chopped
1 cup onion, coarsely chopped
1 cup potato, coarsely chopped
1 cup carrot, coarsely chopped
2 cups tomato juice
2 tablespoons minute tapioca
salt and pepper

Steps:

  • Preheat oven to 325*. Spray a casserole dish with cooking spray (for ease of cleaning up). Put the meat in the bottom of the casserole.
  • Add the chopped vegetables. Now is the time to add any & how much of any vegetable you want (I like rutabaga - but no more than 1 cup as it's a stronger-flavoured veg).
  • Sprinkle with tapioca, salt and pepper.
  • Pour in tomato juice & cover tightly with foil before placing casserole lid on.
  • Bake @ 325* for at least 3 1/2 hours (I've gone to 4 hours successfully).
  • Remember not to peek during cooking time (until the end of course!).

Nutrition Facts : Calories 674.2, Fat 43.9, SaturatedFat 17.7, Cholesterol 152, Sodium 527.2, Carbohydrate 25.2, Fiber 3.1, Sugar 12.2, Protein 43.9

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