Contest Winning Easy Oven Stew Recipes
CONTEST-WINNING GONE-ALL-DAY STEW
This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster...no dissolving first in liquid. No additional salt is necessary. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.
Nutrition Facts : Calories 416 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 497mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 6g fiber), Protein 28g protein.
OVEN BEEF STEW
A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.
Provided by KARPITS
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
- Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g
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
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
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
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.).
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