Contest Winning Easy Oven Stew Recipes

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CONTEST-WINNING EASY OVEN STEW

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



Contest-Winning Easy Oven Stew image

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

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

AWARD WINNING BEEF STEW

Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.

Provided by Queen Dragon Mom

Categories     Stew

Time 2h45m

Yield 20 serving(s)

Number Of Ingredients 25



Award Winning Beef Stew image

Steps:

  • In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
  • Using a slotted spoon, remove the bacon from the skillet and set aside.
  • In small batches, saute the meat in the bacon fat until browned.
  • Use a slotted spoon and set the stew meats aside as well.
  • Melt the butter in the bacon fat in the same skillet over medium heat.
  • Add the onion and garlic and saute for 5 minutes.
  • Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
  • Stir for two minutes until all the flour is dissolved.
  • Whisk in the vinegar and tomato.
  • The mixture should be very thick.
  • Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
  • Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
  • Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
  • Stir in the breadcrumbs until stew has thickened.
  • Add the cabbage and peas and simmer for 5 more minutes.
  • (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).

10 slices thick bacon, diced
2 cups beef stew meat, cut into 1 1/2 inch pieces
2 lbs lamb stew meat, cut into 1 1/2 inch pieces
2 lbs pork stew meat, cut into 1 1/2 inch pieces
1/4 cup unsalted butter
4 sweet red onions, chopped
2 heads garlic, peeled and minced
2 cups all-purpose flour
2 teaspoons caraway seeds
6 tablespoons sweet Hungarian paprika
1 tablespoon red pepper flakes
2 cups red wine vinegar
2 (14 1/2 ounce) cans peeled and diced tomatoes
10 cups beef stock
2 (12 fluid ounce) cans beer
1 tablespoon salt
6 cups water
4 red bell peppers, chopped
6 potatoes, peeled and cubed
2 parsnips, chopped
6 stalks celery, chopped
8 carrots, chopped
2 cups dry breadcrumbs
1 medium cabbage, chopped
2 cups green peas

OVEN STEW I

This is a great recipe on a cool day. I often serve it by itself or over rice or egg noodles. Hope you enjoy it.

Provided by KBehrens2

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 9



Oven Stew I image

Steps:

  • In a large stock pot combine meat, onion, carrots and potatoes.
  • Mix together tomato sauce, water, tapioca, sugar and season with salt and pepper. Pour over meat and vegetables and cover. Bake at 250 degrees F (120 degrees C) for 5 hours.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 47.7 g, Cholesterol 101.3 mg, Fat 29.6 g, Fiber 7.3 g, Protein 32.7 g, SaturatedFat 11.9 g, Sodium 322.9 mg, Sugar 8.6 g

2 pounds cubed beef stew meat
1 onion, chopped
8 carrots, chopped
5 potatoes, chopped
¾ cup tomato sauce
⅓ cup water
3 tablespoons tapioca
1 teaspoon white sugar
salt and pepper to taste

OVEN STEW

This delicious, easy stew is always a crowd pleaser. It makes a great meal without having to spend all day in the kitchen. I like to serve it with hot rolls to dip into the sauce.

Provided by Sallyanne

Categories     Stew

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 8



Oven Stew image

Steps:

  • Place stew meat in bottom of large dutch oven.
  • Peel and quarter potatoes.
  • Layer potatoes on top of stew meat.
  • Peel carrots and cut into sticks.
  • Layer carrots on top of potatoes.
  • Thinly slice onions and layer on top of carrots.
  • Sprinkle salt, sugar, and tapioca over onions.
  • Pour V-8 over all.
  • Cover and cook at 300 degrees for 4 hours, or until potatoes are tender.
  • Serve on plates, spooning sauce over potatoes, meat, and carrots.

Nutrition Facts : Calories 373.5, Fat 11.3, SaturatedFat 4.5, Cholesterol 38, Sodium 2123.7, Carbohydrate 54.6, Fiber 6, Sugar 17.3, Protein 14.8

1 -2 lb stew meat
6 medium potatoes
6 -8 medium carrots
1 -2 onion
2 tablespoons salt
6 tablespoons sugar
6 tablespoons tapioca
1 (32 ounce) can V8 vegetable juice

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