MARINATED BEEF STEW RECIPES

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OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Oven Beef Stew Recipe: How to Make It - Taste of Home image

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

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

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, FatContent 7g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 519mg sodium, CarbohydrateContent 25g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

EASY OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Oven Beef Stew Recipe: How to Make It - Taste of Home image

My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 3 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1-inch pieces

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.

Nutrition Facts : Calories 432 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 1253mg sodium, CarbohydrateContent 46g carbohydrate (15g sugars, FiberContent 5g fiber), ProteinContent 27g protein.

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BEEF AND BUTTERNUT SQUASH STEW RECIPE - FOOD NETWORK
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Reviews 4.7
Total Time 1 hours 45 minutes
Category main-dish
Cuisine american
  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
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OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 268 calories per serving
  • 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.
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EASY OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan
From tasteofhome.com
Reviews 5
Total Time 02 hours 15 minutes
Category Dinner
Calories 432 calories per serving
  • 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.
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Reviews 4.7
Total Time 1 hours 45 minutes
Category main-dish
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  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
See details


EASY OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan
From tasteofhome.com
Reviews 5
Total Time 02 hours 15 minutes
Category Dinner
Calories 432 calories per serving
  • 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.
See details


BEEF AND BUTTERNUT SQUASH STEW RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 45 minutes
Category main-dish
Cuisine american
  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
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