|Three Hundred Sixty-Five Soups & Stews|
|by Jean Galton|
Innovative, easy-to-prepare recipes for every day of the year encompass a wide variety of homemade soups and stews, including Lamb Stew Ratatouill...
Results 1 - 10 of 193 for oven beef stew no tomatoes
Preheat oven to 250° F. ... and one crushed beef bouillon cube (optional). Stir in tomato juice, mixing well ... six to eight hours on the medium setting.
Preheat oven to 325 degrees. ... casserole dish. Add tomatoes, soup mix, ... Trim fat from beef, cut carrots ... cause inside of bag to darken in color.)
Cover and bake 3 hours at 325 degrees. Stirring twice until meat is tender. Discard bay leaves before serving. Optional: can add 12 ounce fresh ...
In paper or ... and pepper. Add beef cubes, a few ... casserole or Dutch oven, add carrots ... bowl, combine water, tomato sauce, vinegar, sugar, ... frozen peas into stew mixture, cover and ... also may be added.
Combine beef, onions, celery, ... pan (glass). Combine tomato juice, tapioca, sugar, ... top. Cover and cook at 325 degrees for 3 1/2 hours. 8 servings.
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.
Place stew beef in large covered ... in 275 degree oven for 3 1/2 to 4 hours. Stir occasionally. During the last hour of cooking time add the can of tomatoes.
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.
Mix all ingredients in roaster. Bake at 275 degrees for 6 hours. Venison may also be used.
Cut carrots, onion, ... Mix together: Combine beef chunks, carrots, onions, ... potatoes in an oven-proof container. Pour ... OPEN until ready to serve.
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