Oven Stew Ii Recipes

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OVEN BEEF STEW



Oven Beef Stew image

No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Steps:

  • In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

EASY OVEN BEEF STEW



Easy Oven Beef Stew image

My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 3 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1-inch pieces

Steps:

  • In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

Nutrition Facts : Calories 432 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1253mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 27g protein.

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

EASY OVEN STEW



Easy Oven Stew image

Rita also shares this make-ahead dish.

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

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.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

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

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.

Provided by JOLO

Categories     Beef Stew

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

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.

Nutrition Facts : Calories 708.4 calories, Carbohydrate 45.4 g, Cholesterol 121.6 mg, Fat 41.1 g, Fiber 7.1 g, Protein 39.5 g, SaturatedFat 15 g, Sodium 1322.7 mg, Sugar 8.6 g

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.

Provided by JOLO

Categories     Beef Stew

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

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.

Nutrition Facts : Calories 708.4 calories, Carbohydrate 45.4 g, Cholesterol 121.6 mg, Fat 41.1 g, Fiber 7.1 g, Protein 39.5 g, SaturatedFat 15 g, Sodium 1322.7 mg, Sugar 8.6 g

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.

Provided by JOLO

Categories     Beef Stew

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

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.

Nutrition Facts : Calories 708.4 calories, Carbohydrate 45.4 g, Cholesterol 121.6 mg, Fat 41.1 g, Fiber 7.1 g, Protein 39.5 g, SaturatedFat 15 g, Sodium 1322.7 mg, Sugar 8.6 g

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.

Provided by JOLO

Categories     Beef Stew

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

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.

Nutrition Facts : Calories 708.4 calories, Carbohydrate 45.4 g, Cholesterol 121.6 mg, Fat 41.1 g, Fiber 7.1 g, Protein 39.5 g, SaturatedFat 15 g, Sodium 1322.7 mg, Sugar 8.6 g

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

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

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.

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