4-HOUR BEEF STEW
This beef stew is hearty and filling, but also has a touch of sweetness from the carrots. The stew is assembled and then slowly cooked for 4 hours in the oven.
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. In a bowl, mix together the beef, onions, tomato sauce, carrots, and tapioca. Transfer the beef stew mixture to a casserole dish. Cover the beef mixture with the potatoes. Tightly cover the casserole with foil. Place in the oven and bake at 250 degrees F for 4 hours or until the beef is tender. Stir gently before serving.
Nutrition Facts :
4 HOUR BEEF STEW
Adopted recipe.The original recipe calls for baking in the oven, but you could also make this in a slow cooker on low if you don't want to tie up your oven for that long. This is a very easy stew to make. There isn't much prep to it, just some rough chopping of the veggies.Make sure you don't lift the foil in the oven b/c the steam helps cook the veggies just right!This would be great with a nice crusty bread on the side.
Provided by Zaney1
Categories Stew
Time 5h30m
Yield 1 nine x thirteen pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place meat on bottom of 9 X 13 pan.
- Spread veggies over top.
- Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
- Mix V8 and ketchup in small bowl and pour over all.
- Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.
Nutrition Facts : Calories 240.1, Fat 5.3, SaturatedFat 2.2, Cholesterol 72.6, Sodium 475.9, Carbohydrate 22, Fiber 3.3, Sugar 4.6, Protein 27
FOUR HOUR OVEN BEEF STEW
This recipe was passed on to me by my sister-in-law about 6 years ago. I know you will enjoy the stew.
Provided by Moe Martin
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
- Bake at 300 F for 4 hours.
- Adjust the amounts of the ingredients to make this stew your very own creation .
Nutrition Facts : Calories 181.3, Fat 4, SaturatedFat 1.6, Cholesterol 48.4, Sodium 929.2, Carbohydrate 18.4, Fiber 2.9, Sugar 8.9, Protein 19.4
CLASSIC BEEF STEW IN A CROCK POT
This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.
Provided by Mrs.Habu
Categories Stew
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the flour in a large Ziploc bag.
- Add the beef and seal.
- Toss to lightly coat the beef.
- Heat a few tablespoons of the oil in a large skillet over medium-high heat.
- Brown the meat in small batches, adding more oil as necessary.
- Transfer to the slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
- Stir in the tomato paste and coat the onions then transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
- Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
- Add the peas and heat through before serving.
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