Beef Stew Recipes; Oven Beef Stew Recipe or Beef and Vegetable Stew

Many beef stew recipes have derived from the original French boeuf bourguignon recipe. Some recipes are cooked in the oven, some on the stovetop and even some on the outside campfires. Many different ingredients are used in the recipes therefore bringing forth such a variety of flavors. The cranberry was once thought to be a dessert ingredient but I have learned to turn many entrée recipes into a cranberry recipe. The tartness of the cranberry adds a delicious flavor to a lot of meat dishes like meatloaf and meatballs. When added to beef stew recipes, you will detect an unique flavor.

BEEF STEW a cranberry recipe

• 2 ½ Pounds beef stew meat cut in chunks


• 2 Tablespoons cooking oil


• 3 Cups water


• 2 Beef bouillon cubes


• 1 Teaspoon Worcestershire sauce


• 2 Cloves minced garlic


• 2 Teaspoons salt


• ½ Teaspoon paprika


• ½ Teaspoon black pepper


• 6 Small carrots cut into chunks


• 1 Jar (16 ounces) small whole onions


• 1 Can (16 ounces) whole berry cranberry sauce


• ¼ Cup cold water


• 2 Teaspoons cornstarch


• ½ Teaspoon Kitchen Bouquet

Brown meat in hot oil in a Dutch oven; add water, bouillon cubes, Worcestershire sauce, garlic, salt, paprika and pepper.

Cover and simmer for 1hour and 15 minutes; add more water to cover beef if necessary.

Add carrots, jar of onions and liquid, and cranberry sauce; simmer for 45 minutes longer.

Combine and mix in a small bowl the cornstarch and water; add to stew and stir until thickened.

Add Kitchen Bouquet and heat 5 minutes.

BEEF STEW RECIPE

This is one of the beef stew recipes that you might hear people refer to as a no peek recipe. In other words all the ingredients are combined and placed in the oven and not looked at until it is finished cooking.

BEEF STEW

• 2 Pounds stew meat in chunks


• 5 Peeled potatoes


• 5 Peeled carrots


• 1 Cup sliced celery


• 1 Can (16 ounces) tomatoes in juice


• 1 Package frozen peas uncooked


• 1 Slice bread


• 4 Medium onions


• 4 Tablespoons quick cook tapioca


• 1 ½ Teaspoon salt


• 1 ½ Teaspoon black pepper

Preheat oven to 250F degrees.

Cut meat, potatoes, bread and carrots in bite size pieces.

Put all ingredients into roasting pan and mix together to blend.

Bake for 5 hours.

SPICY BEEF AND VEGETABLE STEW

This is a version of beef stew recipes that is more spicy. It is also different from many recipes by containing many vegetables in the recipe.

• 4 Pounds beef stew meat in chunks


• ½ Pound boiling beef (contains more fat and adds flavor)


• Bacon fat


• 2 Medium chopped onions


• 3 Chopped carrots


• 4 Peeled chopped potatoes


• 1 Stalk of celery chopped


• 3 to 4 Cups beef broth


• Salt/ pepper


• Red pepper


• 1 Tablespoon chopped parsley


• 1 Tablespoon Worcestershire sauce


• 3 ½ Cups canned tomatoes


• 1 Large can tomato paste


• 1 Package frozen okra


• 1 Package frozen green beans


• 1 Package frozen lima beans


• 1 Package frozen corn


• 1 Package frozen English peas

Cut all meat in bite size pieces and brown in a little bacon fat and place in a large pot; add broth.

Add onions, carrots, potatoes, celery, salt, pepper, parsley and Worcestershire sauce; bring to a boil.

Add tomatoes, tomato paste, okra and green beans; and continue to cook slowly.

Cook until thickened stirring frequently. (Can cook all day on low)

Cook corn, lima beans and peas in a small pan with a little water; add last 30 to 40 minutes of cooking.

NOTE: As stew thickens watch so it doesn’t stick and burn.

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