Ovenbeefbeerstew Recipes

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OVEN BEEF STEW



Oven Beef Stew image

A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.

Provided by KARPITS

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 ¾ cups water
1 cup frozen green peas

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.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g

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.

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

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.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 6.9 g, Cholesterol 126.4 mg, Fat 26.2 g, Fiber 0.8 g, Protein 38.1 g, SaturatedFat 10.3 g, Sodium 370.8 mg, Sugar 5.2 g

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

THE BEST BEEF STEW



The Best Beef Stew image

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 sprigs flat-leaf parsley
4 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces
1/2 cup dry red wine
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley, for serving

Steps:

  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
  • Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
  • Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

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.

BAKED BEEF STEW



Baked Beef Stew image

A wonderful and easy beef stew recipe!

Provided by Diane Blanchard Angell

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 8

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium heat, brown the stew meat; drain and set aside.
  • In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
  • Cover and bake for 2 hours, or until meat and vegetables are tender.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 23.2 g, Cholesterol 98.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 8.4 g, Sodium 794.3 mg, Sugar 5.2 g

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

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

OVEN BAKED BEEF STEW



Oven Baked Beef Stew image

This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.

Provided by Bergy

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs stewing beef, cubed
1/4 cup flour
salt and pepper
2 cups beef stock
1/2 cup red wine
1 (14 ounce) can tomatoes, with juice
5 carrots, sliced
2 onions, sliced
1 1/2 cups mushrooms, sliced
1/2 teaspoon dried rosemary

Steps:

  • Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
  • Let the meat get lightly browned.
  • Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
  • Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

Nutrition Facts : Calories 286.4, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 460.2, Carbohydrate 16.3, Fiber 3.2, Sugar 6.2, Protein 36.4

OVEN BEEF BEER STEW



Oven Beef Beer Stew image

Make and share this Oven Beef Beer Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs beef stew meat
1 teaspoon salt, to taste
1/4-1/2 teaspoon pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 cup chopped yellow onion
3 -4 garlic cloves, minced
1 cup flat beer
2 cups beef stock or 2 cups beef broth
4 carrots, cut into 1 inch slices
8 ounces medium mushrooms, halved

Steps:

  • In a large Dutch oven that has been sprayed with non-stick cooking spray, add the first 12 ingredients; stir to mix well.
  • Cover and bake in a 325° oven for 1 hour.
  • Add beef stock, carrots, and mushrooms; stir to combine.
  • Cover and cook for about 1 hour longer OR until meat is very 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.

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

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!

Nutrition Facts : Calories 871.9, Fat 44.6, SaturatedFat 17.9, Cholesterol 152, Sodium 785.4, Carbohydrate 68.8, Fiber 11.4, Sugar 14.9, Protein 49.8

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.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

  • In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

HEARTY OVEN BAKED BEEF STEW



Hearty Oven Baked Beef Stew image

I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!

Provided by R.Lynn

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can diced tomatoes with juice, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 lbs lean stewing beef, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

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.

Nutrition Facts : Calories 460.8, Fat 18, SaturatedFat 7, Cholesterol 110.6, Sodium 875.5, Carbohydrate 39.5, Fiber 4.9, Sugar 12.8, Protein 35.1

DELICIOUS OVEN-BAKED BEEF STEW



Delicious Oven-Baked Beef Stew image

Browned beef cubes cooked with lots of veggies in a delicious thick rich tomato-based sauce, and the oven baking really adds to the flavor --- I use bacon grease to brown the meat but oil will do fine, serve this with cooked noodles and/or with a crusty loaf of bread, to serve as a thick hearty soup add in a little more broth --- this is *very* good! :)

Provided by Kittencalrecipezazz

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

4 tablespoons bacon grease or 4 tablespoons oil
2 lbs beef stew meat
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
2 teaspoons garlic powder
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 teaspoon crushed red pepper flakes (optional or taste)
1 cup low sodium beef broth (can use water but broth is better)
3 tablespoons dry tapioca
1 tablespoon beef bouillon powder
2 tablespoons Worcestershire sauce
2 teaspoons sugar
3 large thick carrots, peeled and cut onto 1-inch pieces
1 large celery (sliced into 3/4-inch pieces) (optional)
3 potatoes, peeled and cubed
1 large onion, coarsly chopped
10 -15 small fresh button mushrooms
1 slice bread (broken into very small pieces)

Steps:

  • Grease a 13 x 9-inch baking dish or an oval casserole dish.
  • In a small bowl combine seasoned salt, black pepper and garlic powder.
  • Place the meat in a bowl.
  • Sprinkle the spices over meat, then using clean hands toss until well combined.
  • In a skillet heat bacon grease or oil over medium-high heat.
  • Add in the seasoned beef (in batches) and brown well on all sides.
  • Remove the beef to a large bowl.
  • Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
  • Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
  • Season with more ground black pepper if desired.
  • Transfer to the baking dish.
  • Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.

Nutrition Facts : Calories 765.5, Fat 47.9, SaturatedFat 18.9, Cholesterol 165.6, Sodium 389, Carbohydrate 38.6, Fiber 5, Sugar 8.7, Protein 44

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OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
old-fashioned-beef-stew-recipe-the-spruce-eats image
2021-08-25 Once browned, remove the beef with a slotted spoon or tongs and set aside. The Spruce / Diana Chistruga. Add the onions and sauté for about 5 minutes, until softened. The Spruce / Diana Chistruga. Reduce heat to …
From thespruceeats.com


BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
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2017-12-16 Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it. Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the …
From thebusybaker.ca


BEEF STEW | RECIPETIN EATS
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2019-01-17 Sprinkle beef with salt and pepper. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke. Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, …
From recipetineats.com


12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS
2021-08-06 “Over the years I learned a lot about what makes beef stew really delicious,” Ina says. “A nice red wine, short ribs instead of chuck. It’s a …
From foodnetwork.com
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HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
2019-11-03 Preheat oven to 325 degrees F. Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming.
From cookingformysoul.com


OLD-FASHIONED BEEF STEW - INSANELY GOOD RECIPES
2022-06-20 Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot. When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
From insanelygoodrecipes.com


RECIPES - BETTYCROCKER.COM
8 Skinny Weeknight Meals. Simple Strawberries & Cream Yogurt Cake. Easy Weeknight Dinner and Desserts. Roasted Potato and Sausage Quiche.
From bettycrocker.com


BEEF STEW RECIPES - FOOD NETWORK
2022-06-17 Slow Cooker Beef Stew. Recipe | Courtesy of Food Network Kitchen. Total Time: 8 hours 40 minutes. 127 Reviews.
From foodnetwork.com


OVEN BEEF STEW RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


OLD FASHIONED BEEF STEW - THE STAY AT HOME CHEF
Slow Cooker Instructions. Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow step 5 to create a cornstarch slurry. Add to stew and cook another 30 minutes, until thickened.
From thestayathomechef.com


BAKED BEEF STEW RECIPE - AN ITALIAN IN MY KITCHEN
2020-02-27 Instructions. Pre-heat oven to 350F (180C). On a small plate add the flour and dredge the cut up beef. In the Dutch Oven add the olive oil and the dredged beef, brown on both sides. Remove the beef to a clean plate. On high heat add the wine and let the alcohol evaporate 20-30 seconds.
From anitalianinmykitchen.com


OLD FASHIONED STOVETOP BEEF STEW RECIPE - GRANNY'S IN THE KITCHEN
2021-02-04 Instructions. Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered. Allow meat and cornstarch mix to sit on the counter for an hour. Heat your heavy bottomed pot on the stove over medium heat.
From grannysinthekitchen.com


THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
2020-12-07 Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium. Add onion and cook for 2-3 minutes.
From tastesbetterfromscratch.com


THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
2020-02-29 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 ...
From damndelicious.net


CLASSIC STOVETOP BEEF STEW | VALERIE'S KITCHEN
2019-03-23 Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender. About 30 minutes before the end of the cooking time, stir in the frozen peas. Combine the water and cornstarch in a measuring cup or …
From fromvalerieskitchen.com


DUTCH OVEN BEEF STEW - THE SEASONED MOM
2021-01-04 Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour. Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes).
From theseasonedmom.com


PERFECT BEEF STEW - THE SALTY MARSHMALLOW
2020-03-09 Stir to combine. Reduce the heat to low (medium-low), cover and simmer for 60 minutes until the beef ins becoming tender. After 60 minutes, stir in the carrots, potatoes, and mushrooms. Cover and simmer for 30 more minutes until vegetables are tender. If desired for a thicker stew, whisk together the cornstarch and cold water in a small bowl ...
From thesaltymarshmallow.com


OVEN BEEF STEW - THE MIDNIGHT BAKER
Stir until it begins to thicken. Then, stir in the beef stock. Stir in the brown sugar (if using), the bay leaves and the thyme. Add salt and pepper to taste. Stir in the carrots, potatoes and pearl onions. Cover and bake for 2-2 1/2 hours, or until meat is tender. Add the mushrooms and bake for an additional 30 minutes.
From bakeatmidnite.com


EASY BEEF STEW {ONE POT RECIPE} - FEELGOODFOODIE
2020-06-04 Heat the olive oil in a large Dutch oven or pot over medium heat. Brown the beef on all sides, stirring occasionally, about 5-7 minutes. Add the onions and garlic, and saute until lightly browned and fragrant, about 2-3 minutes. Add the tomato paste and continue to cook with the onions and garlic, about 1-2 more minutes.
From feelgoodfoodie.net


BEEF STEW RECIPE - COOKING CLASSY
2021-10-28 Prepare and cook the stew meat in batches, set aside: Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot with space between pieces. Sear until browned on bottom, about 3 – 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
From cookingclassy.com


BEEF STEW - THE BEST RECIPE I'VE EVER TASTED BY FAR
2021-01-20 Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely. Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon. Cook for 8-10 minutes, until the bacon bits are crisp and the fat has rendered.
From fifteenspatulas.com


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