French Oven Beef Stew Recipes

FRENCH BEEF STEW

Steps:

• Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.

FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES

Steps:

• Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
• Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
• Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
• Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
• Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.

BEEF STEW

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.

OVEN-BAKED BEEF STEW

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.

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.

DAUBE DE BOEUF (PROVENCAL BEEF STEW)

Steps:

• Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
• When you are ready to cook, preheat the oven to 300°F.
• Take the chill off the meat by allowing it to come to room temperature before you're ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
• Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
• In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don't steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
• Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes.
• Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
• Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
• Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.

FRENCH OVEN STEW

Steps:

• Heat oven 300 degrees.
• Mix all ingredients in a heavy 3 quart ovenproof saucepot.
• Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
• Discard bay leaves before serving or storing.
• Serve over buttered noodles if desired.
• You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
• You can also add frozen peas or frozen beans 20 minutes before stew is done -- .

GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW

Steps:

• Place your cast iron dutch oven on the stove on medium heat.
• Add olive oil, onions, and celery.
• Let saute until onions are translucent
• Place stew meat in a plastic bag with flour coating each piece of meat with flour
• Place stew meat in the dutch oven.
• Saute until the meat is brown about 3-4 minutes
• Stir in wine, and broth
• Add Potatoes and carrots
• add Basil and bay leaves
• bring to a boil
• stir in Worcestershire and gravy master *optional*
• Reduce heat to low and cover for 2 hours
• The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.

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.

FRENCH OVEN STEW

Steps:

• Heat oven to 300°.
• Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
• Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
• Add peas and onions 1 hour before stew is done.
• Discard bay leaves before stirring.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.