Best Quick Oven Baked Beef Stew Recipes

BAKED BEEF STEW

Baked Beef Stew image

A wonderful and easy beef stew recipe!

Provided by Diane Blanchard Angell

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

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.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 23.2 g, Cholesterol 98.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 8.4 g, Sodium 794.3 mg, Sugar 5.2 g

QUICK OVEN-BAKED BEEF STEW

Quick Oven-Baked Beef Stew image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Provided by BeccaB3c

Categories Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs beef cube steaks (about 4 steaks)
1/2 cup flour
2 tablespoons oil
1 cup beef broth (make with hot water and bouillon cube)
2 cups diced potatoes
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
1 cup frozen green peas or 1 cup frozen green beans
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 337.9, Fat 12.8, SaturatedFat 3.6, Cholesterol 67, Sodium 435.1, Carbohydrate 27.3, Fiber 4.1, Sugar 5, Protein 28

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

OLD-FASHIONED OVEN BEEF STEW

Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

Steps:

Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

SAVORY OVEN-BAKED BEEF STEW

Savory Oven-Baked Beef Stew image

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Provided by ugogirl

Categories Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 lbs lean stewing beef, cubed
1/3 cup flour or 1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic
1/2 teaspoon marjoram leaves
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, undrained and cut up
1 (10 1/2 ounce) can condensed beef broth
2 cups cubed potatoes
1 cup sliced celery
4 medium carrots, sliced
1 medium onion, diced
1 bay leaf

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.

CONTEST-WINNING EASY OVEN STEW

Contest-Winning Easy Oven Stew image

Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, Florida

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
4 large carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1-1/2 cups beef broth
1 can (8 ounces) tomato sauce
1/2 cup quick-cooking tapioca
1 teaspoon instant coffee granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional

Steps:

In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 230 calories, Fat 6g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 401mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

OVEN BEEF STEW

Oven Beef Stew 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

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

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, 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

BEEF STEW

Beef Stew image

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 2h45m

Number Of Ingredients 10

Ingredients

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

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