|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 354 for oven stew
Preheat oven to 250° F. ... hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.
Coat deer with seasoned flour. In Dutch oven brown deer in ... medium heat, bring stew just to a ... vegetables are tender. Remove bay leaf prior to serving.
Cook carrots 10 minutes in boiling salt water. Mix beef with first 9 ingredients. Form into meatballs. Roll in flour. Brown meatballs in fat. Stir ...
Place beef in ... water. Pour over top, coating all pieces. Cover tightly and bake in 300 degree oven for 3 hours. Add potatoes and bake 45 minutes longer.
Combine all ingredients except potatoes. Place in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Cover and cook. Add potatoes the last hour of cooking. ...
Mix together and bake until done.
Put the raw ... Salt and pepper. Last scatter the tapioca on top. Seal tightly with heavy foil. Bake in 325 degree oven for at least 2 hours. Serves 4-6.
Cut carrots, onion, ... potatoes in an oven-proof container. Pour ... and meat. Cover. Bake at 250 degrees for 5 hours. DO NOT OPEN until ready to serve.
Use 2 1/2 ... bake in preheated oven, 300 degrees, ... water until tender; drain. Save water to thin gravy. Add potatoes to stew. Bake 10 minutes longer.
Put 1/2 meat in large casserole or Dutch oven with tight fitting ... enough so that stew will not bubble ... and vegetables firm but cooked. Freezes well.
top of page