Easy Oven Stew

EASY OVEN STEW



Easy Oven Stew image

Rita also shares this make-ahead dish.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

3/4 pound beef top sirloin steak, trimmed and cubed
1 tablespoon canola oil
4 medium unpeeled potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-1/2-inch chunks
1 celery rib, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 can (14-1/2 ounces) chunky stewed tomatoes
3 tablespoons quick-cooking tapioca
1/8 to 1/4 teaspoon pepper
1 cup frozen peas
Calories 0g saturated fat (0 sugars
Fat0 fiber).

Steps:

  • In a Dutch oven, brown steak in oil. Add the next eight ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°, stirring twice. , Stir in peas; cover and let stand for 5 minutes before serving.

OVEN STEW II



Oven Stew II image

This is an easy oven stew that can be doubled or tripled with success. It contains beef, potatoes and other mixed vegetables, all cooked in one pan. Also wonderful the next day.

Recipe From allrecipes.com

Provided by JOLO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 5

Number Of Ingredients 11

¼ cup all-purpose flour
2 pounds cubed stew meat
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
5 carrots, chopped
3 potatoes - peeled and cubed
½ (10 ounce) package frozen peas
1 ½ cups water
1 (1 ounce) package dry onion soup mix
1 teaspoon salt
¼ teaspoon ground black pepper
Calories708.4 calories
Carbohydrate45.4 g
Cholesterol121.6 mg
Fat41.1 g
Fiber7.1 g
Protein39.5 g
SaturatedFat15 g
Sodium1322.7 mg
Sugar8.6 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the flour in a large resealable plastic bag. Pour in the meat, seal the bag and shake well to coat. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.
  • Bake at 400 degrees F (200 degrees C) for 30 minutes.
  • Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven.
  • Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.

EASY OVEN BEEF STEW



Easy Oven Beef Stew image

Too busy to cook? Well, just put these four ingredients in the oven and forget about it. I like to use London broil. Great served over noodles! Try adding your favorite vegetables.

Recipe From allrecipes.com

Provided by Joanne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h10m

Yield 7

Number Of Ingredients 4

3 pounds chuck roast
1 packet dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
1 (8 ounce) can mushrooms, drained
Calories423.4 calories
Carbohydrate6.9 g
Cholesterol126.4 mg
Fat26.2 g
Fiber0.8 g
Protein38.1 g
SaturatedFat10.3 g
Sodium370.8 mg
Sugar5.2 g

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
  • Bake in preheated oven for 4 hours.

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

Recipe From tasteofhome.com

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
Calories 230 calories
Fat6g fat (0 saturated fat)
Cholesterol53mg cholesterol
Sodium401mg sodium
Carbohydrate27g carbohydrate (0 sugars
Fiber0 fiber)
Protein23g protein. Diabetic Exchanges

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.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

Enjoy a tasty stew made with beef and veggies - perfect for a delightful dinner.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots (about 30)
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1 can (8 oz) tomato sauce
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
12 small red potatoes (1 1/2 lb), cut into fourths
2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced
Calories310
Carbohydrate43 g
Cholesterol35 mg
Fat1/2
Fiber6 g
Protein18 g
SaturatedFat2 1/2 g
ServingSize1 Serving (about 1 1/4 cups)
Sodium820 mg
Sugar7 g
TransFat0 g

Steps:

  • Heat oven to 325°F.
  • In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
  • Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

EASY OVEN BEEF STEW



Easy Oven Beef Stew image

This recipe is perfect for days at home when you want a hearty supper but don't want to spend the afternoon cooking. You simply toss all the ingredients into a large casserole dish or dutch oven just after lunch time. There's no browning involved. By about 4:00 p.m. your kitchen will greet you with wonderful slow-brasing aromas.

Recipe From food.com

Provided by Chef Judy

Categories     Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs boneless lean beef, cut into 1-1/2-inch cubes
1/4 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon crumbled rosemary
1/2 teaspoon salt
1/2 teaspoon paprika
black pepper, As much as you like
1 (28 ounce) canned tomatoes, with liquid
8 large carrots, peeled and cut into thick slices
4 medium potatoes, scrubbed and cut in chunks
1 large onion, cut in chunks
1 bay leaf
1 small rutabagas or 1 small turnip, cut in chunks
fresh green beans, cut in pieces
Calories871.9
Fat44.6
SaturatedFat17.9
Cholesterol152
Sodium785.4
Carbohydrate68.8
Fiber11.4
Sugar14.9
Protein49.8

Steps:

  • Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
  • (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
  • Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!

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.

Recipe From bettycrocker.com

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
Calories340
Carbohydrate29 g
Cholesterol65 mg
Fiber4 g
Protein25 g
SaturatedFat5 g
ServingSize1 Serving
Sodium600 mg
Sugar7 g
TransFat1/2 g

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.

EASY BEEF STEW RECIPE



Easy Beef Stew Recipe image

Cook up a batch of comfort food with our Easy Beef Stew Recipe. This fantastic Easy Beef Stew Recipe is as simple to prepare as it is enjoyable to eat.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes 8 servings.

Number Of Ingredients 11

2 lb. beef for stew, cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed peeled potatoes
2 Tbsp. MINUTE Tapioca
1/4 tsp. ground marjoram
1/4 tsp. pepper
1/4 tsp. ground thyme
1 bay leaf
Calories200
Fat6 g
SaturatedFat2.5 g
TransFat0 g
Cholesterol50 mg
Sodium280 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein19 g

Steps:

  • Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover.
  • Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
  • Remove and discard bay leaf.

EASY OVEN VEGETABLE AND BEEF STEW



Easy Oven Vegetable and Beef Stew image

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

Recipe From food.com

Provided by Cheryl E

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs stewing beef
1/4 cup all-purpose flour
3 onions, chopped
3 potatoes, diced
3 large carrots, diced
2 -3 garlic cloves, minced
2 cups turnips, diced
3 cups water
1 1/4 cups beef stock or 1 1/4 cups canned beef broth
1 (7 1/2 ounce) can tomato sauce
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon grated orange rind (optional)

Steps:

  • Cut beef into 1-inch cubes.
  • In a large casserole or Dutch oven, toss beef with flour.
  • Add remaining ingredients; stir to mix.
  • Bake covered in 325°F oven for 3 hours, stirring occasionally.

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