Lydias French Oven Stew Recipes

Steps:

• Heat oven 300 degrees.
• Mix all ingredients in a heavy 3 quart ovenproof saucepot.
• Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
• Discard bay leaves before serving or storing.
• Serve over buttered noodles if desired.
• You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
• You can also add frozen peas or frozen beans 20 minutes before stew is done -- .

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

Steps:

• Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
• Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
• Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
• Add last, salt and garlic salt/powder to taste.

Steps:

• Heat oven to 300°.
• Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
• Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
• Add peas and onions 1 hour before stew is done.
• Discard bay leaves before stirring.

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.