Deconsructed Pot Roast Aka Oven Beef Stew Recipes

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.

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.

DECONSRUCTED POT ROAST AKA OVEN BEEF STEW

Steps:

• If using chuck roast cut into cubes trimming excessive fat as needed.
• Veggies should be sliced, chunked, or cubed to your personal preference.
• Spray 13 x 9 pan with PAM.
• Place beef in layer in pan then layer celery, carrots, mushrooms, garlic, and onions.
• Mix together soups and wine and pour over meat and veggies.
• Sprinkle with pepper.
• Cover with foil and place in 250 oven for about 4 or 5 hours.
• About a half hour before dinner check and adjust seasonings as necessary.
• Sprinkle tapioca over and stir in mixing all the layers together.
• Cover and place back in oven.
• When the noodles are done the stew should be thickened and ready.