Lolas Oven Beef Stew Recipes

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.

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.

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

Steps:

• For the broth: Remove and reserve the bone from the steak and cut the meat into 2-inch pieces. Heat a large 6-quart pot or Dutch oven over high heat. Add the steak, steak bone, parsley stems, if using, carrots, celery and onion. Add 8 cups water. The water should cover the contents of the pot; add a small amount more if necessary. Bring up to a boil, and then reduce to simmer. Simmer uncovered for 1 hour 30 minutes, skimming and discarding any fat and scum that may accumulate on top. Strain the broth, reserving the meat. Discard the vegetables. To serve the broth on its own, ladle into a mug or serving bowl and add 2 to 3 tablespoons Chianti per serving and some salt and pepper. Serve hot. For the stew, reserve 2 cups of broth, or more as needed.
• For the beef stew: Place the potatoes in a 4-quart pot and add enough water to cover by 2 inches. Cover and cook over medium-high heat until the potatoes are cooked through, about 25 minutes. Test by piercing with a knife; the potatoes should have no resistance. Drain and set aside. Heat the olive oil in a large saute pan over medium heat. Add the garlic and sage and cook until fragrant, about 5 minutes. Add the onions and saute until soft, and then add the crushed tomatoes and cook until reduced and very thick, about 10 minutes. Dredge the boiled beef pieces (they should still be roughly in 1- to 2-inch pieces) very lightly in flour, shaking to remove all excess. Add to the sauce along with the cooked potatoes and 2 cups of the beef broth. Cover and cook for another 15 minutes to meld the flavors and thicken the sauce. The meat will shred a bit as you stir gently. If the stew becomes too dry at this point, add enough beef broth or water to reach the desired consistency, and bring up to a simmer. Season the stew with salt and pepper and serve warm with sliced bread.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .