OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. —Debbie Patton of Westchester, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 45 minutes
Prep Time 15 minutes
Cook Time 02 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 519mg sodium, CarbohydrateContent 25g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
Total Time 1 hours 35 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "how to cook stew meat in the oven recipes"
OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 268 calories per serving
- 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.
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 268 calories per serving
- 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.
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
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