Preheat the oven to 300 degrees F (150
Heat oven to 300. In a 3 quart casserole or Dutch oven, brown beef cubes in oil. Stir in flour, salt, and pepper. Add remaining ingredients; mix well. Cover and bake at 300 for 2 to 3 hours, stirring every hour. Serve over cooked noodles OR rice.
Preheat oven to 425\u00b0F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
Reduce heat to 350\u00b0F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
Season to taste (season salt, garlic powder, ground black pepper).
Serve as is or over rice or noodles.
Combine all ingredients in a large Dutch oven or roaster with a tight fitting cover. Mix well. Cover tightly and bake at 250\u00b0 for 5 hours. Do not stir or open until 5 hours are up. Serves 6.
br>Add in the seasoned beef (in batches) and brown well
Do not brown meat!
Mix stew beef, mushroom soup, water and dry onion mix together.
Then pour into a 2-quart casserole or bean pot.
Cover and bake at 325\u00b0 for 3 hours.
Add sliced carrots and potatoes for the last 30 minutes.
This needs no thickening and has a delicious flavor.
Cut meat into 1 inch cubes, sprinkle with salt and pepper, and dredge with flour.
Melt shortening in skillet, and brown meat in it.
Transfer meat to a 2-quart casserole.
Lightly brown onion in hot shortening, add to meat.
Heat water with tomato soup, pour over meat.
Add seasonings and sliced celery.
Cover, bake in 325\u00b0 oven for 1 1/2 hours.
Add sliced carrots, potatoes (cut in eighths), add peas.
Sprinkle with salt and pepper, mix with beef and gravy.
Cover and bake 1 hour.
Serves 4.
omato liquid.
Stir into stew along with Mexican-style vegetables
Trim stew meat and place in bottom of casserole dish.
Pour undiluted soup over and mix together.
Slice onion over top.
Cover and bake 2 hours at 300\u00b0 to 325\u00b0.
Uncover and bake another 1/2 hour to brown.
Serves four.
Serve over mashed potatoes, rice or pasta.
Delicious and easy!
In a bag, combine flour, salt, pepper and add beef cubes, 1/4 at a time.
Shake to coat.
Place beef in a 3 quart casserole and add carrots and onions.
Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
Let the meat get lightly browned.
Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).
ver medium heat. Cover the beef with the flour.
Put
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.
Heat oven to 325 degrees.
Meanwhile, heat oil in Dutch oven.
Brown beef.
Add flour, salt, garlic powder, marjoram and pepper.
Stir in undrained tomatoes and beef broth, mix well.
Bring mixture to a boil, stirring frequently.
Add remaining ingredients and mix well.
Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
Stir twice during baking.
Remove bay leaf before serving.
Slice potatoes; place half in large baking dish.
Brown meat, a few pieces at a time, with onion in oil in a large skillet.
Remove meat and onion as they brown to baking dish.
Top with remaining sliced potatoes.
Combine gravy, onion soup mix and water in a small bowl.
Pour over meat and potatoes; cover.
Bake in a moderate oven (350\u00b0) for 1 1/2 hours.
Stir in frozen peas. Continue baking for 15 minutes longer or until meat is tender.
r Dutch oven over medium heat; cook and stir beef stew meat and
Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet.
Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well.
Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.
Coat beef stew meat (or venison stew meat) with flour.
In
Preheat oven to 350\u00b0.
In a 5-quart Dutch oven, combine beef, undiluted soup, dry soup mix, wine and onion; mix well.
Top with potato pieces and carrots, mixing in slightly.
Cover and bake 2 hours.
Stir in broccoli, cover and bake 15 minutes.
Remove cover and bake 15 minutes longer.