Contest Winning Easy Oven Stew Recipes

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

Ingredients

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

AWARD WINNING BEEF STEW

Award Winning Beef Stew image

Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.

Provided by Queen Dragon Mom

Categories Stew

Time 2h45m

Yield 20 serving(s)

Number Of Ingredients 25

Ingredients

10 slices thick bacon, diced
2 cups beef stew meat, cut into 1 1/2 inch pieces
2 lbs lamb stew meat, cut into 1 1/2 inch pieces
2 lbs pork stew meat, cut into 1 1/2 inch pieces
1/4 cup unsalted butter
4 sweet red onions, chopped
2 heads garlic, peeled and minced
2 cups all-purpose flour
2 teaspoons caraway seeds
6 tablespoons sweet Hungarian paprika
1 tablespoon red pepper flakes
2 cups red wine vinegar
2 (14 1/2 ounce) cans peeled and diced tomatoes
10 cups beef stock
2 (12 fluid ounce) cans beer
1 tablespoon salt
6 cups water
4 red bell peppers, chopped
6 potatoes, peeled and cubed
2 parsnips, chopped
6 stalks celery, chopped
8 carrots, chopped
2 cups dry breadcrumbs
1 medium cabbage, chopped
2 cups green peas

Steps:

In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
Using a slotted spoon, remove the bacon from the skillet and set aside.
In small batches, saute the meat in the bacon fat until browned.
Use a slotted spoon and set the stew meats aside as well.
Melt the butter in the bacon fat in the same skillet over medium heat.
Add the onion and garlic and saute for 5 minutes.
Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
Stir for two minutes until all the flour is dissolved.
Whisk in the vinegar and tomato.
The mixture should be very thick.
Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
Stir in the breadcrumbs until stew has thickened.
Add the cabbage and peas and simmer for 5 more minutes.
(Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).

QUICK AND EASY OVEN STEW

Quick and Easy Oven Stew image

This quick and easy recipe is a time saver. It is recommended that you serve this stew over brown rice or over cornbread but that is up to you.

Provided by Member 610488

Categories Steak

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs beef stew meat or 3 lbs beef, cubed
4 celery ribs, chopped
1 medium onion, chopped
10 carrots, chopped
6 medium potatoes, cut into 1 inch cubes
1 (14 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
salt & freshly ground black pepper, as needed

Steps:

Preheat oven to 325 degrees F. Spray a large casserole dish with non-stick spray.
Add beef, celery, onion, carrots, potatoes, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cover tightly and place in oven.
Bake for 3 1/2 hours. Remove, let stand for 10 minutes.

Nutrition Facts : Calories 792, Fat 16.2, SaturatedFat 6.8, Cholesterol 217.7, Sodium 1037, Carbohydrate 81.8, Fiber 13.9, Sugar 16.7, Protein 83.8

OVEN STEW I

Oven Stew I image

This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it.

Provided by KBehrens2

Categories Soups, Stews and Chili Recipes Stews Beef

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds cubed beef stew meat
1 onion, chopped
8 carrots, chopped
5 potatoes, chopped
¾ cup tomato sauce
⅓ cup water
3 tablespoons tapioca
1 teaspoon white sugar
salt and pepper to taste

Steps:

In a large stock pot combine meat, onion, carrots and potatoes.
Mix together tomato sauce, water, tapioca, sugar and season with salt and pepper. Pour over meat and vegetables and cover. Bake at 250 degrees F (120 degrees C) for 5 hours.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 47.7 g, Cholesterol 101.3 mg, Fat 29.6 g, Fiber 7.3 g, Protein 32.7 g, SaturatedFat 11.9 g, Sodium 322.9 mg, Sugar 8.6 g

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