Oven Beef Stew With Sweet Potatoes Recipes

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:

• 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 the oven to 400 degrees F.
• Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
• Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
• Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
• Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
• Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
• Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

Steps:

• Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
• Let the meat get lightly browned.
• Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
• Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

Steps:

• Preheat oven to 275 degrees.
• In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
• In a seperate bowl, blend the broth with the soup and pour over meat mixture.
• Cover and bake 2 to 3 hours.
• Check after 2 hours to see if the meat is tender and cooked throughout.
• If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
• NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.