Oven Beef Stew

Recipe: Oven Beef Stew

Ingredients:

• 2 lb. cubed beef
• 6 medium potatoes, sliced
• 6 carrots, sliced
• 1 onion, chopped
• 1 cup celery, diced
• 1 can cream of mushroom soup, diluted with 1/2 can water

Directions:

Combine and season to taste. Cover and bake at 275 degrees F. for 5 hours.

By Robin from Washington, IA

Recipe: Oven Beef Stew

Ingredients

• 2 lb. stew beef
• 4-6 carrots, peeled, cut in fourths
• 4-6 potatoes, peeled, quartered
• 1 lg. onion, quartered
• 2 stalks celery, chopped
• 1 can golden mushroom soup
• 1 can cream of celery soup
• 1 can tomato soup
• 2 bay leaves
• 1 envelope dry onion soup mix

Directions

Combine all ingredients with 2 cups water in Dutch oven. Bake, covered, at 275 degrees F for 6 hours or longer. Remove bay leaves before serving.

By Robin from Washington, IA

Recipe: Easy Oven Beef Stew

Ingredients

• 2 lbs. beef stew meat, cut up
• 2 Tbsp. salad oil
• 1 can cream of mushroom soup
• 1 carrot, diced or shredded
• 1/3 cup water
• 1 can chopped mushrooms
• 2 Tbsp. dry onion soup mix

Directions

In large skillet, brown the stew meat in oil; transfer to 2 qt. casserole. Combine remaining ingredients in a bowl; pour over meat, bake, covered, at 350 degrees F for 2 1/2 hours.

By Robin from Washington, IA

Recipe: Oven Beef Stew

Ingredients

• 2 lb. beef chuck steak
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup all-purpose flour, divided
• 2 Tbsp. vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) beef broth
• 1-1/2 cups dry red wine, or beef broth
• 1 bay leaf
• 1/2 tsp. dried thyme
• 6 carrots, peeled and cut into chunks
• 1 Tbsp. butter, or margarine {not spread}
• 8 ounces sliced mushrooms
• 1 bag (1 pound) frozen pearl onions, thawed

Directions

Preheat oven to 350 degrees F. Cut the beef into 1-inch cubes and place in a bowl. Sprinkle the beef with salt and pepper. Add in half of the flour and toss the beef to coat. In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the beef and brown on all sides. Add the chopped onion; cook, stirring for 4 minutes. Add the garlic and the remaining flour; mix well. Stir in the broth, wine, bay leaf and thyme; bring to a boil. Cover the dish; transfer to oven. Bake 1 hour. Remove the dish from oven; add the carrots. Return to oven and bake for 35 minutes longer.

Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.

Tip: to make cutting meat easier and even cubes, slightly freeze meat. If steak is already frozen, cut it before completely thawed.

By Connie from Cotter, AR