Best Oven Beef Stew Recipes

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OVEN BAKED BEEF STEW



Oven Baked Beef Stew image

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.

Provided by Bergy

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs stewing beef, cubed
1/4 cup flour
salt and pepper
2 cups beef stock
1/2 cup red wine
1 (14 ounce) can tomatoes, with juice
5 carrots, sliced
2 onions, sliced
1 1/2 cups mushrooms, sliced
1/2 teaspoon dried rosemary

Steps:

  • Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
  • Let the meat get lightly browned.
  • Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
  • Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

Nutrition Facts : Calories 286.4, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 460.2, Carbohydrate 16.3, Fiber 3.2, Sugar 6.2, Protein 36.4

SAVORY OVEN-BAKED BEEF STEW



Savory Oven-Baked Beef Stew image

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Provided by ugogirl

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 lbs lean stewing beef, cubed
1/3 cup flour or 1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic
1/2 teaspoon marjoram leaves
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, undrained and cut up
1 (10 1/2 ounce) can condensed beef broth
2 cups cubed potatoes
1 cup sliced celery
4 medium carrots, sliced
1 medium onion, diced
1 bay leaf

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.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

"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

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

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, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

THE BEST BEEF STEW



The Best Beef Stew image

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 sprigs flat-leaf parsley
4 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces
1/2 cup dry red wine
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley, for serving

Steps:

  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
  • Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
  • Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

OLD-FASHIONED OVEN BEEF STEW



Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

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.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

OVEN BEEF STEW



Oven Beef Stew image

A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.

Provided by KARPITS

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 ¾ cups water
1 cup frozen green peas

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.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

A classic, the slow braise renders beef stew meat mouth-wateringly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Steps:

  • On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
  • Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

CONTEST-WINNING EASY OVEN STEW



Contest-Winning Easy Oven Stew image

Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
4 large carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1-1/2 cups beef broth
1 can (8 ounces) tomato sauce
1/2 cup quick-cooking tapioca
1 teaspoon instant coffee granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional

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.

Nutrition Facts : Calories 230 calories, Fat 6g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 401mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CLASSIC BEEF STEW RECIPE BY TASTY



Classic Beef Stew Recipe by Tasty image

Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle

Provided by Katie Aubin

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb kroger beef chuck roast
½ teaspoon kosher salt, plus more for taste
½ teaspoon black pepper, plus more to taste
2 tablespoons canola oil
2 cups yellow onion, diced
2 cups celery
2 cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
28 oz diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
egg noodle, cooked, for serving

Steps:

  • Cut the beef into cubes, then season generously with salt and pepper.
  • Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
  • Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
  • Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
  • Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  • Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
  • Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
  • Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams

BEEF STEW



Beef Stew image

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h45m

Number Of Ingredients 10

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
  • Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

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From thespruceeats.com


OLD FASHIONED BEEF STEW - THE STAY AT HOME CHEF
Slow Cooker Instructions. Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow step 5 to create a cornstarch slurry. Add to stew and cook another 30 minutes, until thickened.
From thestayathomechef.com


OVEN BEEF STEW - THE MIDNIGHT BAKER
Preheat oven to 350 degrees F Heat oil in a large (6-8 qt) oven-proof dutch oven over medium-high heat. Add the beef and brown well on all sides. You may have to do this in batches and some extra oil may be necessary.
From bakeatmidnite.com


EASY OVEN BEEF STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com


OVEN BEEF STEW | LODGE CAST IRON
1 cup red wine or water. Directions. Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.) Layer the ingredients in a 5 Quart Cast Iron Dutch Oven in the order they are listed. Cover and cook for 4-5 hours, stirring once or twice.
From lodgecastiron.com


SEAR STEW MEAT - THERESCIPES.INFO
Use tongs to turn the meat browning all the sides. (Sear stew meat in batches so as to not overcrowd the pan.) — After the meat is removed turn the heat off. Carefully pour 1/2 cup to 1 cup liquid in pan. Deglaze the pan by scraping the bottom of the pan to get all the burnt bits off. Use the broth to flavor the roast or stew or as a sauce.
From therecipes.info


BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND WITH PENNIES
2020-07-10 Cook the beef and onions until browned. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes). Mix equal parts cornstarch and water to create a slurry.
From spendwithpennies.com


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