Moms Baked Beef Stew Recipes

MOM'S BEEF STEW

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BAKED BEEF STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the stew meat; drain and set aside.
• In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
• Cover and bake for 2 hours, or until meat and vegetables are tender.

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.

MOM'S BEEF STEW

Steps:

• 1. Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
• 2. Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef.
• 3. Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves and browned beef along with any accumulated juices. Bring to a simmer, cover and transfer the pot to the oven. Cook for 1 hour.
• 4. Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
• 5. Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.

MOM'S BAKED BEEF STEW

Steps:

• 1. Combine flour and salt in a plastic zip lock bag. Add meat to bag and shake to coat. Brown in skillet with vegetable oil.
• 2. Add all other ingredients together in a large baking dish. Add meat when browned. Stir well, cover and bake at 325 degrees for 2-2 1/2 hours or until meat is tender and broth is thick.

MOM'S OLD FASHIONED BEEF STEW

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.