Best 11 Baked Beef Stew Recipes

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.

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.

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.

BAKED BEEF STEW

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.

CROCK POT COWBOY BEEF & BAKED BEANS STEW

Steps:

• Mix stew meat, potatoes, onions, salt and pepper in crock pot.
• Spread beans over meat mix.
• Cover and cook on low heat 8-10 hours until beef is tender.

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.

BAKED VEGETABLE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Steps:

• Put all ingredients into the dutch oven and stir to mix.
• Cover and bake at 300* for 4 hours or until you are ready to eat.
• You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
• Serve with hot buttered biscuits, Recipe #348286 .

MOM'S BAKED BEEF STEW

Steps:

• 1. Combine flour and salt in a plastic zip lock bag. Add meat to bag and shake to coat. Brown in skillet with vegetable oil.
• 2. Add all other ingredients together in a large baking dish. Add meat when browned. Stir well, cover and bake at 325 degrees for 2-2 1/2 hours or until meat is tender and broth is thick.

OVEN BAKED BEEF STEW

Steps:

• 1. Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an \"off\" taste).
• 2. Cover and refrigerate for 3 hours to marinate.
• 3. Reserving the marinade, drain the beef and dry on paper towels.
• 4. Simmer the bacon for 10 minutes in enough water to cover.
• 5. Drain and pat dry (this rids the bacon of smokiness and some fat).
• 6. In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
• 7. Drain on paper towels.
• 8. Pour off all but 2 tablespoons of the drippings.
• 9. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
• 10. With a slotted spoon, remove each batch to a bowl.
• 11. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
• 12. Remove with a slotted spoon to the bowl of meat.
• 13. Heat 3 cups of broth in a saucepan.
• 14. Pour out any drippings that remain in the dutch oven.
• 15. Melt the butter over medium heat in the dutch oven, then stir in the flour.
• 16. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
• 17. When the paste is a dark golden brown, stir in the broth.
• 18. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
• 19. Add the sauteed vegetables and meat and stir in the reserved wine marinade.
• 20. Quickly bring to a boil.
• 21. Cover and bake in a preheated 325 oven for about 2 hours.
• 22. If the sauce gets too thick, thin it with the extra cup of broth.
• 23. TO SERVE AFTER FREEZING: Thaw according to recommendations.
• 24. Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
• 25. You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).

BAKED BEEF STEW

Steps:

• 1. Preheat oven to 375 degrees F. Grease a small roaster with lid.
• 2. Mix together the first 4 ingredients, set aside while you prepare the veggies.
• 3. Add the stew meat, potatoes, carrots, onion and soft bread crumbs.
• 4. Put everything into the roaster.
• 5. Cover and cook for 1 hour 15 minutes. Remove cover, stir everything and put it back into the oven with the cover off, for about 15 more minutes, or until meat and veggies are cooked.