OVEN-BAKED BEEF STEW
This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g
NONNA LOLA'S BEEF BROTH AND LESSO RIFATTO (BOILED BEEF STEW)
This broth is served in our family when people are ill or weak (from childbirth!). The broth is restorative and loaded with nutrients and the shot of Chianti is super Tuscan! Enjoy in good health and poor health. The meat should be reserved and turned into Lesso Rifatto with Potatoes and Onions. Lesso Rifatto literally means "boiled beef redone". And it's what my Nonna Lola always made from the meat she boiled to make broth. As her sick patient got better she'd start to feed them more than broth...and they'd get Lesso Rifatto to gain strength. It works!
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 6 cups broth; 4 servings stew
Number Of Ingredients 17
Steps:
- For the broth: Remove and reserve the bone from the steak and cut the meat into 2-inch pieces. Heat a large 6-quart pot or Dutch oven over high heat. Add the steak, steak bone, parsley stems, if using, carrots, celery and onion. Add 8 cups water. The water should cover the contents of the pot; add a small amount more if necessary. Bring up to a boil, and then reduce to simmer. Simmer uncovered for 1 hour 30 minutes, skimming and discarding any fat and scum that may accumulate on top. Strain the broth, reserving the meat. Discard the vegetables. To serve the broth on its own, ladle into a mug or serving bowl and add 2 to 3 tablespoons Chianti per serving and some salt and pepper. Serve hot. For the stew, reserve 2 cups of broth, or more as needed.
- For the beef stew: Place the potatoes in a 4-quart pot and add enough water to cover by 2 inches. Cover and cook over medium-high heat until the potatoes are cooked through, about 25 minutes. Test by piercing with a knife; the potatoes should have no resistance. Drain and set aside. Heat the olive oil in a large saute pan over medium heat. Add the garlic and sage and cook until fragrant, about 5 minutes. Add the onions and saute until soft, and then add the crushed tomatoes and cook until reduced and very thick, about 10 minutes. Dredge the boiled beef pieces (they should still be roughly in 1- to 2-inch pieces) very lightly in flour, shaking to remove all excess. Add to the sauce along with the cooked potatoes and 2 cups of the beef broth. Cover and cook for another 15 minutes to meld the flavors and thicken the sauce. The meat will shred a bit as you stir gently. If the stew becomes too dry at this point, add enough beef broth or water to reach the desired consistency, and bring up to a simmer. Season the stew with salt and pepper and serve warm with sliced bread.
LOLA'S OVEN BEEF STEW
Make and share this Lola's Oven Beef Stew recipe from Food.com.
Provided by 1TexasLizard
Categories Stew
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- DO NOT BROWN MEAT!
- Mix all ingredients in a covered roaster.
- Bake 5-6 hours at 250 degrees.
Nutrition Facts : Calories 286.8, Fat 8.7, SaturatedFat 3.5, Cholesterol 74.8, Sodium 544, Carbohydrate 23.7, Fiber 3.6, Sugar 7.8, Protein 26.4
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.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
OVEN BEEF STEW
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
More about "lolas oven beef stew recipes"
BEEF STEW WITH CARROTS & POTATOES - ONCE …
From onceuponachef.com
Category DinnerCalories 539 per servingTotal Time 3 hrs 30 mins
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
BEEF STEW - JO COOKS
From jocooks.com
THE ULTIMATE BEEF STEW RECIPE | CANADIAN …
From canadianliving.com
OVEN-BRAISED BEEF STEW RECIPE MADE WITH BEEF …
From thespruceeats.com
EASY OVEN BEEF STEW {SLOW-ROASTED, ONE-PAN RECIPE}
From feelgoodfoodie.net
Ratings 172Total Time 1 hr 45 minsCategory Dinner, Entree, Main DishCalories 259 per serving
OLD-FASHIONED BEEF STEW - INSANELY GOOD
From insanelygoodrecipes.com
BEEF STEW RECIPE – LUTONILOLA FOODS BLOG
From lutonilola.net
BEEF STEW RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
OLD-FASHIONED OVEN BEEF STEW RECIPE - PILLSBURY.COM
From pillsbury.com
BEEF STEW – LUTONILOLA FOODS BLOG
From lutonilola.net
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND WITH PENNIES
From spendwithpennies.com
EASY STOVETOP BEEF STEW {ONE POT RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
BEEF RECIPES - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
DUBLIN CODDLE (IRISH SAUSAGE AND POTATO STEW) RECIPE
From allrecipes.com
BEEF STEW RECIPE - COOKING CLASSY
From cookingclassy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love