BEEF STEW IN OVEN RECIPES
DUTCH OVEN BEEF STEW RECIPE: HOW TO MAKE IT
"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
Total Time 02 hours 35 minutes
Prep Time 20 minutes
Cook Time 02 hours 15 minutes
Yield 6 servings.
Number Of Ingredients 13
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, FatContent 13g fat (5g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 50g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 30g protein.
EASY OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 3 servings.
Number Of Ingredients 11
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, FatContent 16g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 1253mg sodium, CarbohydrateContent 46g carbohydrate (15g sugars, FiberContent 5g fiber), ProteinContent 27g protein.
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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
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Cuisine https://schema.org/LowLactoseDiet
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- Preheat the oven to 160ºC/325ºF/gas 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
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This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.
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Reviews 5.0
Total Time 2 hours 15 minutes
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- Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).
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Total Time 3 hours 20 minutes
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- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
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- Add in onion, tomato paste, garlic, apple juice, and broth. Bring all of that to a boil and then lower to a simmer. Cover the pot with a lid and cook for about an hour to an hour and a half. Stir the contents of the pot every once in a while.
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- Add in onion, tomato paste, garlic, apple juice, and broth. Bring all of that to a boil and then lower to a simmer. Cover the pot with a lid and cook for about an hour to an hour and a half. Stir the contents of the pot every once in a while.
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Calories 340 per serving
- Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
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