Hearty Baked Stew Recipes

HEARTY BAKED BEEF STEW

Hearty Baked Beef Stew image

This is such an easy way to make a wonderful beef stew. You don't need to brown the meat first-just combine it with hearty chunks of carrots, potatoes and celery, and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family. -Doris Sleeth, Naples, Florida

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

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.

Nutrition Facts : Calories 300 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

HEARTY OVEN BAKED BEEF STEW

Hearty Oven Baked Beef Stew image

I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!

Provided by R.Lynn

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 lbs lean stewing beef, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

Steps:

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
Add remaining ingredients and mix well.
Pour into a greased 13x9x2 inch or 3 quart baking dish.
Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 460.8, Fat 18, SaturatedFat 7, Cholesterol 110.6, Sodium 875.5, Carbohydrate 39.5, Fiber 4.9, Sugar 12.8, Protein 35.1

CLASSIC, HEARTY BEEF STEW

Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

Ingredients

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

HEARTY BEEF STEW

Hearty Beef Stew image

I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

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.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.

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