Savory Oven Baked Beef Stew Recipes

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.

SAVORY OVEN-BAKED BEEF STEW

Steps:

• Heat oven to 325 degrees.
• Meanwhile, heat oil in Dutch oven.
• Brown beef.
• Add flour, salt, garlic powder, marjoram and pepper.
• Stir in undrained tomatoes and beef broth, mix well.
• Bring mixture to a boil, stirring frequently.
• Add remaining ingredients and mix well.
• Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
• Stir twice during baking.
• Remove bay leaf before serving.

SAVORY BEEF STEW

Steps:

• Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
• Cover; bake 2 hours, stirring once.
• Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

SAVORY BEEF STEW

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

SAVORY BEEF STEW

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

DELICIOUS OVEN-BAKED BEEF STEW

Steps:

• Grease a 13 x 9-inch baking dish or an oval casserole dish.
• In a small bowl combine seasoned salt, black pepper and garlic powder.
• Place the meat in a bowl.
• Sprinkle the spices over meat, then using clean hands toss until well combined.
• In a skillet heat bacon grease or oil over medium-high heat.
• Add in the seasoned beef (in batches) and brown well on all sides.
• Remove the beef to a large bowl.
• Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
• Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
• Season with more ground black pepper if desired.
• Transfer to the baking dish.
• Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.