Best 11 Oven Stew Ii Recipes

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.

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.

OLD-FASHIONED OVEN BEEF STEW

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.

EASY OVEN STEW

Steps:

• In a Dutch oven, brown steak in oil. Add the next eight ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°, stirring twice. , Stir in peas; cover and let stand for 5 minutes before serving.

CONTEST-WINNING EASY OVEN STEW

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.

OVEN STEW II

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.

OVEN STEW II

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.

OVEN STEW II

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.

OVEN STEW II

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.

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.

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.