Easy Oven Vegetable And Beef Stew Recipes

BEEF AND VEGETABLE STEW

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

Beef and Vegetable Stew image

Steps:

Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

Ingredients

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

EASY OVEN BEEF STEW

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

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 3 servings.

Number Of Ingredients 11

Easy Oven Beef Stew image

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, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1253mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 27g protein.

Ingredients

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

OVEN-BAKED BEEF STEW

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

Oven-Baked Beef Stew image

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

Ingredients

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

MOM'S BASIC VEGETABLE BEEF STEW

This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.

Provided by PJandAngie

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h15m

Yield 8

Number Of Ingredients 16

Mom's Basic Vegetable Beef Stew image

Steps:

Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g

Ingredients

1 tablespoon olive oil, or as needed
2 onions, roughly chopped, divided
4 carrots, cut into 1/2-inch rounds
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon Greek seasoning (such as Cavender's®)
1 pinch dried rosemary
1 pinch ground thyme
1 pinch dried basil
1 pinch Italian seasoning
1 bay leaf
salt and ground black pepper to taste
1 (32 ounce) can diced tomatoes with juice
1 pound ground beef
4 potatoes, peeled and cut into chunks
1 stalk celery, chopped

EASY OVEN VEGETABLE AND BEEF STEW

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

Provided by Cheryl E

Categories Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

Easy Oven Vegetable and Beef Stew image

Steps:

Cut beef into 1-inch cubes.
In a large casserole or Dutch oven, toss beef with flour.
Add remaining ingredients; stir to mix.
Bake covered in 325°F oven for 3 hours, stirring occasionally.

Ingredients

1 1/2 lbs stewing beef
1/4 cup all-purpose flour
3 onions, chopped
3 potatoes, diced
3 large carrots, diced
2 -3 garlic cloves, minced
2 cups turnips, diced
3 cups water
1 1/4 cups beef stock or 1 1/4 cups canned beef broth
1 (7 1/2 ounce) can tomato sauce
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon grated orange rind (optional)

EASY OVEN BEEF STEW

Too busy to cook? Well, just put these four ingredients in the oven and forget about it. I like to use London broil. Great served over noodles! Try adding your favorite vegetables.

Provided by Joanne

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h10m

Yield 7

Number Of Ingredients 4

Easy Oven Beef Stew image

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
Bake in preheated oven for 4 hours.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 6.9 g, Cholesterol 126.4 mg, Fat 26.2 g, Fiber 0.8 g, Protein 38.1 g, SaturatedFat 10.3 g, Sodium 370.8 mg, Sugar 5.2 g

Ingredients

3 pounds chuck roast
1 packet dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
1 (8 ounce) can mushrooms, drained

BAKED VEGETABLE BEEF STEW

"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

Baked Vegetable Beef Stew image

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.

Nutrition Facts : Calories 343 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes
3 cups cubed peeled potatoes
3 celery ribs, cut into 1-inch pieces
1-1/2 cups cubed peeled sweet potatoes
3 large carrots, cut into 1-inch pieces
1 large onion, cut into 12 wedges
1 cup cubed peeled rutabaga
1 envelope reduced-sodium onion soup mix
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 can (14-1/2 ounces) stewed tomatoes

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

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

More about "easy oven vegetable and beef stew recipes"

BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF

Web Feb 3, 2011 Add the beef back into the pan and sprinkle with the flour. Stir until the flour is dissolved. Add the wine, broth, water, thyme, bay leaves, …
From onceuponachef.com
Category Dinner
Calories 539 per serving
Total Time 3 hrs 30 mins

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Easy Oven Vegetable And Beef Stew Recipes

BEEF AND VEGETABLE STEW

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

EASY OVEN BEEF STEW

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

OVEN-BAKED BEEF STEW

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

MOM'S BASIC VEGETABLE BEEF STEW

EASY OVEN VEGETABLE AND BEEF STEW

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

EASY OVEN BEEF STEW

Too busy to cook? Well, just put these four ingredients in the oven and forget about it. I like to use London broil. Great served over noodles! Try adding your favorite vegetables.

BAKED VEGETABLE BEEF STEW

"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."

CONTEST-WINNING EASY OVEN STEW

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