|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
Results 1 - 10 of 296 for oven beef stew
Preheat oven to 250° F. ... and one crushed beef bouillon cube (optional). ... for this dish, set your timer for six to eight hours on the medium setting.
Mix all ingredients ... with foil. Bake at 350 degrees for 3 hours. DO NOT PEEK! Great for busy afternoons--use your timed bake on the oven, if necessary.
Add 1/4 cup instant tapioca and stir well. Cover and cook at least 5 hours, possible 6 hours. Use heavy pan.
Cut carrots, onion, ... Mix together: Combine beef chunks, carrots, onions, ... potatoes in an oven-proof container. Pour ... OPEN until ready to serve.
Layer onions in ... roasting pan. Place beef in middle in ... Bake in preheated oven at 350 degrees ... meat and vegetables are tender. Yield: 4 servings.
Coat meat cubes ... hot shortening in oven (Dutch). Add soup, ... about 1 hour. Add potatoes, carrots and wine. Cover and bake 1 hour longer or until tender.
In a 2 quart casserole, put the stew beef. Add soup ... covered for 3 hours at 325 degrees. Serve over mashed potatoes, rice, noodles, biscuits or plain.
Cook carrots 10 ... salt water. Mix beef with first 9 ... to form a gravy. Put all into a casserole. Cover with tomato gravy. Bake 350 degrees for 1 hour.
Do not brown meat. Combine all ingredients except the beef. Cover and put in oven at 350 degrees for 3 hours and then add meat 2 hours before stew is ready.
Combine beef, onion, celery, ... casserole. Cover and bake at 300 degrees for 2 1/2 hours. Mix potatoes into stew, cook uncovered 1 hour more. Stir occasionally.
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