Best Baked 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.

HEARTY BAKED BEEF STEW

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.

SAVORY OVEN-BAKED BEEF STEW

Steps:

• Heat oven to 325 degrees.
• Meanwhile, heat oil in Dutch oven.
• Brown beef.
• Add flour, salt, garlic powder, marjoram and pepper.
• Stir in undrained tomatoes and beef broth, mix well.
• Bring mixture to a boil, stirring frequently.
• Add remaining ingredients and mix well.
• Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
• Stir twice during baking.
• Remove bay leaf before serving.

OVEN BAKED BEEF STEW

Steps:

• Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
• Let the meat get lightly browned.
• Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
• Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

EASY OVEN BAKED BEEF STEW

Steps:

• Preheat oven to 425°F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
• Reduce heat to 350°F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
• Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
• Season to taste (season salt, garlic powder, ground black pepper).
• Serve as is or over rice or noodles.

BAKED BEEF STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the stew meat; drain and set aside.
• In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
• Cover and bake for 2 hours, or until meat and vegetables are tender.

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Steps:

• Put all ingredients into the dutch oven and stir to mix.
• Cover and bake at 300* for 4 hours or until you are ready to eat.
• You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
• Serve with hot buttered biscuits, Recipe #348286 .

DELICIOUS OVEN-BAKED BEEF STEW

Steps:

• Grease a 13 x 9-inch baking dish or an oval casserole dish.
• In a small bowl combine seasoned salt, black pepper and garlic powder.
• Place the meat in a bowl.
• Sprinkle the spices over meat, then using clean hands toss until well combined.
• In a skillet heat bacon grease or oil over medium-high heat.
• Add in the seasoned beef (in batches) and brown well on all sides.
• Remove the beef to a large bowl.
• Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
• Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
• Season with more ground black pepper if desired.
• Transfer to the baking dish.
• Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.

HEARTY OVEN BAKED BEEF STEW

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.

QUICK OVEN-BAKED BEEF STEW

Steps:

• Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet.
• Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well.
• Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.

CROCK POT COWBOY BEEF & BAKED BEANS STEW

Steps:

• Mix stew meat, potatoes, onions, salt and pepper in crock pot.
• Spread beans over meat mix.
• Cover and cook on low heat 8-10 hours until beef is tender.

BAKED VEGETABLE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

OVEN BAKED BEEF & BEER STEW

Steps:

• Preheat oven at 325 F degrees.
• Cut beef into bite size pieces and roll them lightly into the flour.
• Heat oil, then stir fry meat, a little at a time, until golden brown and remove and place aside.
• Then stir fry the onion and garlic.
• In a large Dutch oven, add the beef, garlic, onions, brown sugar, vinegar, parsley, thyme, salt, pepper.
• Add hot broth and beer, dijon mustard, worcestershire sauce.
• Add also the carrots and mushrooms, stir to combine.
• Cover and bake for about 1½ - 2 hours OR until meat is very tender.

OVEN BAKED BEEF STEW

Steps:

• 1. Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an \"off\" taste).
• 2. Cover and refrigerate for 3 hours to marinate.
• 3. Reserving the marinade, drain the beef and dry on paper towels.
• 4. Simmer the bacon for 10 minutes in enough water to cover.
• 5. Drain and pat dry (this rids the bacon of smokiness and some fat).
• 6. In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
• 7. Drain on paper towels.
• 8. Pour off all but 2 tablespoons of the drippings.
• 9. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
• 10. With a slotted spoon, remove each batch to a bowl.
• 11. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
• 12. Remove with a slotted spoon to the bowl of meat.
• 13. Heat 3 cups of broth in a saucepan.
• 14. Pour out any drippings that remain in the dutch oven.
• 15. Melt the butter over medium heat in the dutch oven, then stir in the flour.
• 16. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
• 17. When the paste is a dark golden brown, stir in the broth.
• 18. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
• 19. Add the sauteed vegetables and meat and stir in the reserved wine marinade.
• 20. Quickly bring to a boil.
• 21. Cover and bake in a preheated 325 oven for about 2 hours.
• 22. If the sauce gets too thick, thin it with the extra cup of broth.
• 23. TO SERVE AFTER FREEZING: Thaw according to recommendations.
• 24. Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
• 25. You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).

BAKED BEEF STEW

Steps:

• 1. Preheat your regular oven to 325 degrees. Also, preheat a 12 inch dutch oven on the stove top over medium-high heat. As the pot is heating, put the flour, salt and pepper into a large plastic bag. Add the stew beef and shake to coat the meat with the flour mixture. Put the vegetable oil into the hot pot and brown the beef in the vegetable oil. You'll probably need to do this in two or three batches so the meat browns nicely. When the meat is browned on all sides, remove it to a bowl.
• 2. In the same heated dutch oven, add the beef stock and deglaze the pot. Then add the rest of the ingredients, including the browned beef. Stir well to distribute the ingredients evenly throughout the mixture. Add enough water to just about cover the stew. HINT: I often add more onions, carrots and potatoes than the recipe calls for, since these are my favorite flavors in a stew . Feel free to play with the ingredients to suit your family's taste buds!
• 3. Cover your dutch oven and put it in the regular oven for at least 2 hours. Stir a few times during this baking process. You may need to add a little water to keep the meat and veggies almost covered in liquid. After 2 hours, check to see if the veggies are done and if the beef is tender. If not, let it continue to cook until everything is done to your liking.
• 4. If you want to try something special, when your stew is almost done you can put your favorite biscuit or cornbread batter on top of the stew and bake it according to the bread recipe. I would do this with the lid off. This creates a wonderful one-pot meal!
• 5. NOTE: This entire recipe can be cooked outdoors in a camping-style dutch oven with briquets as the heat source. In a 12 inch oven, place about 15-20 coals under the oven to brown the meat and add the other ingredients (as per the above recipe). Then use about 6 coals under the oven and about 18 coals on top to bake the stew. You'll need to add more coals about every 45 minutes to keep the pot at the correct temperature. If you want to add biscuits or cornbread to the top of the stew before serving, you may need to add a few more coals to bake them (with the lid on), but it's well worth the effort.

CHUNKY BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes. , Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 1-1/4 hours. , Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender.

BAKED BEEF STEW

Steps:

• In large bowl, combine all the ingredients. Spoon into a greased 3-qt. casserole. Cover and bake at 325° for 3-1/2 hours or until meat is tender.

MOM'S BAKED BEEF STEW

Steps:

• 1. Combine flour and salt in a plastic zip lock bag. Add meat to bag and shake to coat. Brown in skillet with vegetable oil.
• 2. Add all other ingredients together in a large baking dish. Add meat when browned. Stir well, cover and bake at 325 degrees for 2-2 1/2 hours or until meat is tender and broth is thick.

BAKED BEEF STEW

Steps:

• 1. Preheat oven to 375 degrees F. Grease a small roaster with lid.
• 2. Mix together the first 4 ingredients, set aside while you prepare the veggies.
• 3. Add the stew meat, potatoes, carrots, onion and soft bread crumbs.
• 4. Put everything into the roaster.
• 5. Cover and cook for 1 hour 15 minutes. Remove cover, stir everything and put it back into the oven with the cover off, for about 15 more minutes, or until meat and veggies are cooked.

TEXMEX BAKED BEEF STEW

Steps:

• 1. Cut roast into preferred size cubes. Place in a large oven proof skillet or dutch oven and brown in about 2 tbsp olive oil. As meat is browning add all dried spices and mix together. Dice poblano, carrots, onion, tomato, and celery and grate or mince garlic. Add to browning meat.
• 2. Once meat is fairly well browned add about 1-2 c of beef stock to skillet, cover tightly and place in 325° oven. Bake for about 3-4 hrs checking about half way through and add more beef stock if needed. Do not let all of the liquid cook out! You can thicken the broth with a flour and butter roux, or a cornstarch water mix, but we ate it with the thin broth straight out of the skillet.
• 3. Serve with buttered bread or tortillas and enjoy!