4 Hour Oven Stew Recipes

FOUR HOUR OVEN BEEF STEW

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .

4 HOUR BEEF STEW

Steps:

• Place meat on bottom of 9 X 13 pan.
• Spread veggies over top.
• Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
• Mix V8 and ketchup in small bowl and pour over all.
• Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

5 HOUR BEEF STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
• Bake in preheated oven until beef and potatoes are tender, about 5 hours.

OLD-FASHIONED OVEN BEEF STEW

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.

CONTEST-WINNING EASY OVEN STEW

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.

OVEN BEEF STEW

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.

DUTCH OVEN BEEF STEW

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.

PORK STEW

Steps:

• Combine flour, salt, and pepper in a large zipper bag. Add pork and shake to coat. Heat vegetable oil in a Dutch oven or heavy stockpot over medium heat. Using tongs remove pork shaking excess flour off. Add the pork to the pot and brown on both sides. Remove the pork to a plate.
• Preheat oven to 350 degrees.
• If necessary add a little more vegetable oil. Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.
• Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour.
• Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork tender. Sprinkle with fresh thyme leaves.
• NOTES Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage However leave some marbled fat. It really helps cook it tender. For aesthetic purposes peel your carrots, potatoes, and sweet potatoes. It makes them look so much better and you will be glad that you did. You can make this in any kind of heavy pot that you can cover and place in the oven. You could even move to a covered casserole dish once the pot is deglazed. Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not so satisfying texture experience. Store leftovers in an airtight container in the fridge for up to 3 days. For best results reheat in the microwave at a reduced power. Freeze in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature.