Best 20 Oven Beef Stew Recipes

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**Savor the Comforting Warmth of Oven-Beef Stew: A Culinary Journey Through Classic Recipes**

Indulge in the timeless tradition of oven-beef stew, a dish that has delighted palates for generations. This hearty and flavorful meal, often prepared during the colder months, promises a symphony of rich flavors and aromas that will warm your soul. Embark on a culinary adventure as we explore a variety of oven-beef stew recipes, each offering a unique twist on this classic comfort food. From traditional to modern interpretations, these recipes cater to diverse preferences, ensuring that everyone can find their perfect beef stew companion. Whether you prefer a classic beef stew with tender chunks of beef, hearty vegetables, and a velvety gravy, or a more adventurous variation featuring bold spices and exotic ingredients, our selection has something for every taste. Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the timeless allure of oven-beef stew.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

  • Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
  • Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
  • Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

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.

OVEN 5 HOUR BEEF STEW



Oven 5 Hour Beef Stew image

This is a great stew recipe from an elderly friend who served it for years for her family. I finally got her to share!! This is very easy to prepare, and my family really enjoys it!

Provided by HisMonie

Categories     Stew

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -2 lb stew meat (I like 1 1/2 lbs.)
4 potatoes, peeled and quartered
2 medium onions, peeled and sliced (white or yellow)
2 cups carrots (I use the mini carrots)
2 garlic cloves, minced
2 tablespoons tapioca
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper (I use seasoned pepper)
1 (10 1/2 ounce) can tomato soup
1 3/4 cups water

Steps:

  • Combine all above ingredients into a large baking dish; cover with aluminum foil.
  • Bake for 5 hours at 250 degrees-- NO PEEKING!

SAVORY OVEN-BAKED BEEF STEW



Savory Oven-Baked Beef Stew image

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Provided by ugogirl

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 lbs lean stewing beef, cubed
1/3 cup flour or 1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic
1/2 teaspoon marjoram leaves
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, undrained and cut up
1 (10 1/2 ounce) can condensed beef broth
2 cups cubed potatoes
1 cup sliced celery
4 medium carrots, sliced
1 medium onion, diced
1 bay leaf

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.

5-HOUR OVEN BEEF STEW



5-Hour Oven Beef Stew image

This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.

Provided by Elisa Sue

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h30m

Yield 5

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of mushroom soup
½ (10.5 ounce) can water
1 pound cubed beef stew meat
4 medium potatoes, peeled and cubed
4 carrots, cut into 1/2-inch slices
2 medium onions, diced
1 cup celery, cut into 1/2-inch slices
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
  • While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
  • Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 42.7 g, Cholesterol 50 mg, Fat 16.1 g, Fiber 5.9 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 497.5 mg, Sugar 6.4 g

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

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

Enjoy a tasty stew made with beef and veggies - perfect for a delightful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots (about 30)
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1 can (8 oz) tomato sauce
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
12 small red potatoes (1 1/2 lb), cut into fourths
2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced

Steps:

  • Heat oven to 325°F.
  • In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
  • Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 820 mg, Sugar 7 g, TransFat 0 g

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

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 BEEF AND POTATO STEW



Oven Beef and Potato Stew image

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Provided by Stan

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h35m

Yield 4

Number Of Ingredients 18

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
  • Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g

EASY OVEN VEGETABLE AND BEEF STEW



Easy Oven Vegetable and Beef Stew image

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

Provided by Cheryl E

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs stewing beef
1/4 cup all-purpose flour
3 onions, chopped
3 potatoes, diced
3 large carrots, diced
2 -3 garlic cloves, minced
2 cups turnips, diced
3 cups water
1 1/4 cups beef stock or 1 1/4 cups canned beef broth
1 (7 1/2 ounce) can tomato sauce
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon grated orange rind (optional)

Steps:

  • Cut beef into 1-inch cubes.
  • In a large casserole or Dutch oven, toss beef with flour.
  • Add remaining ingredients; stir to mix.
  • Bake covered in 325°F oven for 3 hours, stirring occasionally.

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

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN



Easy Beef Stew Baked in a Cast Iron Dutch Oven image

This is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Recipe #348286, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. ***UPDATE*** This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.

Provided by Secret Agent

Categories     Stew

Time 4h20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless beef cubes, lean
3 large russet potatoes, peeled and quartered (or six chunks)
1 lb carrot, peeled and chunked
1/2 large onion, peeled and quartered (or 1 - 1 1/2 cup pearl onions)
1 cup celery, chunked
1 cup rutabaga, peeled sliced
1 (15 ounce) can tomato sauce
1 cup water
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon parsley, flat leaf, chopped
2 teaspoons chives, snipped
1 teaspoon Kitchen Bouquet

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 .

Nutrition Facts : Calories 1473.5, Fat 122, SaturatedFat 50.5, Cholesterol 169.1, Sodium 731.9, Carbohydrate 73.6, Fiber 12.4, Sugar 15.7, Protein 23

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

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.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes.

Provided by AnneWisconsin

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 16

3 lbs beef stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1/4 cup butter
1 tablespoon olive oil
2 cups white pearl onions, see below for peeling instructions
1 (14 ounce) can diced tomatoes, any flavor
3 cups water
2 beef bouillon cubes
1 tablespoon dried parsley
1/8 teaspoon dried thyme
1 cup red wine, any kind
6 carrots, chopped
3 baking potatoes, peeled and chopped
2 bay leaves

Steps:

  • Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
  • The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
  • Real instructions start now:.
  • Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
  • In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
  • Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
  • Cover soup and simmer for 1 hour, stirring occasionally.
  • Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

Nutrition Facts : Calories 280.1, Fat 10.4, SaturatedFat 4.9, Cholesterol 82.8, Sodium 516.5, Carbohydrate 17.3, Fiber 2.5, Sugar 4, Protein 26.8

OVEN BEEF STEW WITH SWEET POTATOES



Oven Beef Stew With Sweet Potatoes image

Make and share this Oven Beef Stew With Sweet Potatoes recipe from Food.com.

Provided by Barb G.

Categories     Stew

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs lean stewing beef, cut into bite-sized cubes (trimmed of visible fat)
3 carrots, sliced (or 3 cups baby carrots)
2 onions, quartered & seperated
3 medium sweet potatoes or 3 large sweet potatoes, cut into stew-sized wedges
1 bay leaf
1 teaspoon oregano flakes
1/2 teaspoon ground pepper (add more to taste)
1/2 teaspoon salt (optional)
2 1/2 cups low sodium beef broth (add more if necessary)
11 ounces condensed tomato bisque soup

Steps:

  • Preheat oven to 275 degrees.
  • In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
  • In a seperate bowl, blend the broth with the soup and pour over meat mixture.
  • Cover and bake 2 to 3 hours.
  • Check after 2 hours to see if the meat is tender and cooked throughout.
  • If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
  • NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.

5 HOUR OVEN BEEF STEW



5 hour oven Beef Stew image

This recipe is easy and delicious, one that my family has enjoyed for years...

Provided by Donna Perri

Categories     Beef

Time 5h20m

Number Of Ingredients 8

2 lb stewing beef
6 medium potatoes, peeled and quartered
1 large bag of baby carrots
1 large onion peeled and quartered
4 stick celery cut into bite size pcs.
2 can(s) stewed tomatoes
minute tapioca
salt & pepper

Steps:

  • 1. Preheat oven to 250 degrees Toss first six ingredients in a roaster pan....then add about 5 palm fulls of tapioca and salt & pepper to taste Toss again and cover Bake for 5 hours and enjoy with some homemade biscuits!

Tips:

  • For a richer flavor, brown the beef cubes in a pan before adding them to the slow cooker.
  • Use a variety of vegetables in your stew, such as carrots, potatoes, celery, and onions.
  • Add some herbs and spices to your stew for extra flavor, such as thyme, rosemary, garlic, and pepper.
  • If you're using a slow cooker, cook the stew on low for 8-10 hours or on high for 4-6 hours.
  • Serve the stew hot with mashed potatoes, rice, or bread.

Conclusion:

Oven beef stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little time, you can create a delicious and hearty stew that the whole family will enjoy.

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