Best 5 Oven 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.

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.

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.

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 .

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).