OVEN STEW II
This is an easy oven stew that can be doubled or tripled with success. It contains beef, potatoes and other mixed vegetables, all cooked in one pan. Also wonderful the next day.
Provided by JOLO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the flour in a large resealable plastic bag. Pour in the meat, seal the bag and shake well to coat. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.
- Bake at 400 degrees F (200 degrees C) for 30 minutes.
- Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven.
- Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.
Nutrition Facts : Calories 708.4 calories, Carbohydrate 45.4 g, Cholesterol 121.6 mg, Fat 41.1 g, Fiber 7.1 g, Protein 39.5 g, SaturatedFat 15 g, Sodium 1322.7 mg, Sugar 8.6 g
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
OVEN BAKED BEEF STEW
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
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
OLD-FASHIONED OVEN BEEF STEW
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
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
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
BEST EVER ONE POT BEEF STEW
This Best Ever One Pot Beef Stew is an easy, classic beef stew recipe that cooks to perfection on the stove top and in the oven. It's the best comfort food!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 4h20m
Number Of Ingredients 18
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- 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 browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
- Every hour or so, lift the lid of the pot and give everything a quick stir.
- If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
- You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Nutrition Facts : ServingSize 1 cup, Calories 463 kcal, Carbohydrate 29 g, Protein 25 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 4 g, Sugar 5 g
SAVORY OVEN-BAKED BEEF STEW
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
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.
OVEN STEW I
This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it.
Provided by KBehrens2
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 47.7 g, Cholesterol 101.3 mg, Fat 29.6 g, Fiber 7.3 g, Protein 32.7 g, SaturatedFat 11.9 g, Sodium 322.9 mg, Sugar 8.6 g
DUTCH OVEN BEEF STEW
"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
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.
CONTEST-WINNING EASY OVEN STEW
Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 230 calories, Fat 6g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 401mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN BEEF STEW (SPEZZATINO DI MANZO)
Italian beef stew is a hearty dish made from cubes of chuck roast, mushrooms, carrots, and celery braised in a red wine sauce. Comfort for at its finest!
Provided by James
Categories Soup
Time 3h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
- While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
- Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
- Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
- Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!
Nutrition Facts : Calories 538 kcal, Fat 25.2 g, SaturatedFat 7.2 g, Cholesterol 191 mg, Sodium 1082 mg, Carbohydrate 7.1 g, Fiber 1.8 g, Sugar 3.6 g, Protein 67.7 g, ServingSize 1 serving
BLUEPRINT FOR VEAL STEW
Steps:
- Preheat the oven to 325 degrees.
- In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
- Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.
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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Servings 6Calories 260 per serving
- Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered.
- Transfer to a plate and leave to one side.While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole.
HEARTY OVEN BEEF STEW RECIPE [GF] - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.7/5 (3)Total Time 1 hr 40 minsCategory Main CourseCalories 855 per serving
- Peel and cut the vegetables in big chunks, then add them to the pan together with the beef stock (broth), peppercorns, bay leaves, thyme and rosemary.
- Cover and cook in the oven for an hour and a half at 180 degrees Celsius (356 Fahrenheit) until the meat is tender. Different ovens bring different results, so you can cook it for a bit longer if the meat is not tender enough.
THE ULTIMATE BEEF STEW RECIPE - CANADIAN LIVING
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OVEN-BRAISED VEAL STEW WITH BLACK PEPPER AND ... - FOOD & WINE
From foodandwine.com
Servings 4Total Time 2 hrsCategory Veal
- Preheat oven to 325°F. Place veal pieces in a bowl; sprinkle all over with pepper and 1 teaspoon salt. Sprinkle with flour, and toss to coat. Melt butter with oil in a 5- to 6-quart Dutch oven over high. Working in 2 batches, add veal; cook, stirring occasionally, until browned on all sides, 6 to 7 minutes per batch. Transfer veal to a bowl using a slotted spoon; set aside. Pour off drippings from Dutch oven.
- Stir together 3/4 cup boiling water and demi-glace until demi-glace is dissolved. Add demi-glace mixture, cherries, honey, cinnamon, cardamom, and bay leaf to Dutch oven; bring to a boil over high, scraping bottom of pan to loosen browned bits. Reduce heat to medium-low; cover and simmer 10 minutes. Uncover; nestle veal in cherry mixture.
- Cover and roast in preheated oven until veal is very tender, about 1 hour and 30 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Stir in remaining 1 teaspoon salt. Sprinkle with parsley, and serve immediately.
CAMP DUTCH OVEN BEEF STEW RECIPE | THE PERFECT CAMPFIRE ...
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Servings 4Estimated Reading Time 5 minsCategory Main Course
- Add onion and garlic. Heat about five minutes until they begin to soften. Add salt and pepper. Stir in tomato sauce so ingredients are coated.
- Sprinkle flour over the mixture tossing to ensure ingredients are coated. Make sure flour is absorbed. Then add beef broth and water as needed until the liquid level is one inch above the meat.
DUTCH OVEN BEEF STEW - I HEART EATING
From ihearteating.com
5/5 (2)Total Time 3 hrs 35 minsCategory Main CourseCalories 344 per serving
- Brown the meat in batches and then remove to a plate. You won't want to crowd the pot. If the meat doesn't have enough room, it will steam and won't want to brown.
EASY DUTCH OVEN BEEF STEW - MARATHONS & MOTIVATION
From marathonsandmotivation.com
Cuisine AmericanCategory Main CourseServings 6Calories 377 per serving
- When the beef has been browned on all sides, add in beef broth and cook, stirring, for 2 minutes making sure to scrape up any browned bits stuck to the bottom of the pot.
DUTCH OVEN BEEF STEW - EASY RECIPE - HOME COOK BASICS
From homecookbasics.com
Ratings 3Calories 663 per servingCategory Main Course
- Wash all of your vegetables. Peel your carrots. Cut the carrots and celery about 1.5-2 inches. Dice up the onions and mince your garlic. Quarter the unpeeled yukon potates.
- Trim the chuck roast by cutting off and sliver skin found. Keep the fat on as that is going to create lots of flavor and help make the meat more tender after it's cooked and simmered. Cut up the beef into 2-inch cubes and salt liberally.
- Heat up a frying pan on medium heat and add in your olive oil. Once your oil is good and hot go ahead and add your beef chunks to the pan. Allow the beef pieces to brown on all sides and then set them aside in the dutch oven.
- Saute your onions and garlic in the same pan that you cooked your beef in. Once they are soft and somewhat translucent add in your tomato paste and stir it around the pan. You only want to cook it a little making sure that you don't burn it.
OVEN BEEF STEW - THE MIDNIGHT BAKER
From bakeatmidnite.com
Category MainCalories 417 per servingTotal Time 3 hrs 15 mins
- Heat oil in a large (6-8 qt) oven-proof dutch oven over medium-high heat. Add the beef and brown well on all sides. You may have to do this in batches and some extra oil may be necessary.
- While the last batch of meat is browning, place the flour in a medium bowl and whisk in the wine gradually so that no lumps form; set aside.
- Add the browned meat back to the dutch oven. Whisk the wine mixture again so it’s well combined, then add it to the meat. 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.
HEARTY DUTCH OVEN BEEF STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
4.6/5 (12)Total Time 1 hr 55 minsCategory Main CourseCalories 512 per serving
- Preheat the oven to 160°C (325°F). Season the beef with salt and pepper. Heat the oil in your Dutch Oven and sear the beef, in batches if necessary, until nicely browned on all sides. The meat doesn’t have to be cooked through at this stage. Use a slotted spoon to transfer the beef to a plate.
- Deglaze the pot with a splash of wine, scraping any browned sticky bits loose. Add a splash of oil and cook the onions, garlic, carrots and celery over low heat for five minutes or until softened, stirring frequently.
- Stir in the tomato paste, Worcestershire sauce, balsamic vinegar and soy sauce and add the beef back into the pot.
- Pour in the consommé and red wine and bring to a rolling simmer. Stir in the onion soup mix, seasonings and herbs.
HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
From cookingformysoul.com
4.9/5 (64)Category Main CourseCuisine AmericanTotal Time 2 hrs 45 mins
- 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. If you notice that it begins to steam up, remove the excess liquid and continue browning.
- Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.
- Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
DUTCH OVEN BEEF STEW RECIPE - COOKING WITH BLISS
From cookingwithbliss.com
5/5 (1)Category Main CourseCuisine AmericanCalories 710 per serving
- Wash and cut vegetables: Cut onion into large slices, carrots into large chucks, minced garlic cloves. Add cooking oil to dutch oven over medium high heat, add onion and carrots saute for 30 seconds or so, add garlic and saute just until fragrant. Remove from dutch oven and place on clean plate. Set aside.
- Wash and pat dry chuck roast with paper towels. Season generously with salt and pepper. Add more cooking oil to dutch oven if necessary and begin to sear chuck roast on both sides until a brown outer coating forms (about 8 minutes per side). Remove seared chuck roast from dutch oven and place on clean plate. Set aside.
- Add tomato paste to dutch oven and cook for a minute or so to cook out the rawness of the tomato paste. Deglaze the dutch oven with red wine, add chicken broth and give a big stir. *If not using wine, deglaze with chicken broth.
DUTCH OVEN BEEF STEW | HEALTHY & GLUTEN-FREE - THE OREGON ...
From theoregondietitian.com
Ratings 6Calories 440 per servingCategory Main Course
- In a 6 qt dutch oven, heat the oil on medium heat. Brown the stew meat on medium heat, until just browned but not cooked through. Season with salt and pepper as it cooks.
- Bring to a boil. Once boiling, remove from the heat, cover, and place in the oven. Braise (bake) the stew for 1 hour and 30 minutes.
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From gettystewart.com
5/5 (2)Calories 349 per servingCategory Soup
- Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 Tbsp canola oil and heat for 1 minute.
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From foodandwine.com
5/5 (5)Category BeefServings 6Total Time 2 hrs
- Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.
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- Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
- Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.
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From nobiggie.net
Estimated Reading Time 3 mins
- Chop up the vegetables and place into either two glass 8x8 inch baking dishes or one 9x13 baking dish.
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