Oven Beef And Potato Stew Food

OVEN BEEF AND POTATO STEW

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.

OVEN BEEF STEW WITH SWEET POTATOES

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.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

OVEN BEEF STEW

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.

BEEF STEW (COOKED IN THE OVEN)

Steps:

• Heat oven to 325 degrees.
• In Dutch oven, place chopped onions, bacon and roast.
• Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
• Stir in vegetables.
• Stir in remaining ingredients.
• Cover; bake for 1 1/2 hour.
• Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
• NOTE: This recipe takes a long time to cook.
• Please allow yourself extra cooking time just in case.
• If your potatoes and onions are large, please quarter them.
• I have had to finsih this off boiling on the stove because my guests were waiting.
• The flavor just got more intense.

OVEN BAKED BEEF STEW

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).

EASY OVEN BEEF STEW

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.

EASY OVEN VEGETABLE AND BEEF STEW

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.

OVEN STEW I

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.

OVEN BEEF STEW

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.

DUTCH OVEN BEEF STEW

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.

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.

MARK'S WORLD FAMOUS DUTCH OVEN BEEF STEW

Steps:

• This Dutch oven recipe can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing.
• Beforehand: Peel and slice onion. Grease a large frying pan with margarine or cooking oil. Sauté beef and onion until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight.
• Peel potatoes and cut into about 1 inch cubes. Peel carrots and cut into 1/2 inch sections.
• Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Let cool, then place in plastic bags and freeze overnight.
• On the morning of the outing remove these from the freezer and place in a cooler or wrap in several layers of newspaper. Keep out of direct sunlight. Everything will be thawed and ready to go by cooking time.
• Ready to cook: Fire up 4 lb. bag of "instant" briquettes. Grease Dutch oven, bottom and sides. Add in beef, 1 tsp salt, 1/2 tsp pepper, tomato soup, beef broth, onion, carrots, and potatoes. Add water [hot better than cold] to just cover the beef, stir. Place oven on coals - 15 underneath and 10 on top. Check after about 20 minutes. Add water if the water has cooked off.
• Put 2 packages of powdered brown gravy mix, and 1/2 Tablespoon of Wondera (or flour) into a bowl. Skim off some of the hot juices, add to bowl and stir. Stir mixture into Dutch oven, and cover surface with biscuit dough. Cook uncovered for about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the briquettes from underneath the Dutch oven. Make sure lid clears the top of the biscuits by at least 1 inch. If there isn't enough clearance, remove some of the liquid. Recover and cook another 10 minutes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then salt and pepper to taste. Serve it up!

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.

BEEF STEW WITH POTATOES

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.