|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
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.
Cube the beef, cut the ... 3 quart ovenproof saucepot. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened. Serves 10.
Combine beef, onions, celery, ... tomato juice, tapioca, sugar, salt and pepper and pour over top. Cover and cook at 325 degrees for 3 1/2 hours. 8 servings.
Cube meat and ... tablespoons. In Dutch oven mix hot water ... 350 degrees. Remove from oven. Thicken with flour and water mixture. Serve with corn bread.
Put stew meat into 9x12-inch ... Take out of oven and add potatoes, ... onions. Cover with foil again and cook another 1 1/2 to 2 hours. Salt and pepper.
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 paper or ... and pepper. Add beef cubes, a few ... casserole or Dutch oven, add carrots ... frozen peas into stew mixture, cover and ... also may be added.
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.
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.
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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