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.
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.
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.
Cut carrots, onion, ... Mix together: Combine beef chunks, carrots, onions, ... potatoes in an oven-proof container. Pour ... OPEN until ready to serve.
Cut beef into 1 inch ... gravy master and about 3 tablespoons flour mixed with water to thicken. Cover with water. Cook about 3 1/2 hours at 400 degrees.
Mix all ingredients in roaster. Bake at 275 degrees for 6 hours. Venison may also be used.
In a heavy saucepan, put trimmed beef stew, tomato sauce, ... Cook covered in oven at 275 degrees ... be thick and yummy. (A winter favorite at my house).
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.
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