Hearty Baked Stew Recipes

HEARTY BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.

HEARTY BAKED BEEF STEW

Steps:

• Preheat the oven to 375 °F.
• Mix the tomatoes, water, tapioca, sugar, salt and pepper in a large ovenproof dish or Dutch oven.
• Mix in the beef, carrots, potatoes, celery, onion and bread cubes.
• Cover the stew and bake in the preheated oven until the meat is falling apart and the vegetables are tender (1¾ - 2 hours).
• Serve this stew in large bowls. Mop up any delicious juices with chunks of fresh bread.

HEARTY OVEN BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
• Add remaining ingredients and mix well.
• Pour into a greased 13x9x2 inch or 3 quart baking dish.
• Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

HEARTY BAKED STEW

Steps:

• In a greased 13-in. x 9-in. baking dish, layer potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas and onions. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HEARTY BEEF STEW

Steps:

• Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

SAVORY OVEN-BAKED BEEF STEW

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.