Oven Baked Beef Stew

[memartha]

Today I made the "Oven Baked Beef Stew" which someone posted a while back (early Sept.?) in response to a query for a great beef stew recipe. It was easy and tasty. Thanks to whomever posted this recipe. Martha

[mochadelsol]

Is this the one you made, by Sandy?
Oven Baked Beef Stew

1 Tbsp. oil
2 lb. stew meat, cut in 1½" cubes
1/3 c. flour or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
12 oz. can diced tomatoes, undrained
10 oz. beef or vegetable broth
1/2 cup dry red wine
2 cups cube peeled potatoes
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

I usually add fresh green beans during the last hour of baking, and frozen corn if I have it. I love my stew loaded with veggies.

[Wendy w]

Yup, it's Sandy's and is really good!:)

[greysangel]

I also made this over the weekend and it was excellent! Thanks Sandy!

JeAnne

[Shirley Panek]

This must have been the weekend for SandyM's Oven Baked Stew. I made it last night. Delicious!

Thanks, SandyM! :D

[SandyM]

Wow - I'm thrilled to see this was a hit for y'all!! Thanks for the feedback. No wonder I felt those Stew Vibes big and strong all weekend!!! :D :D :D

[Gracie]

I made this yet again this past weekend and it was wonderful as ever. I did it in the crockpot and used small chunks of eye round roast.

Thanks SandyM! This is now the "house" beef stew!

Loren

[memartha]

Yep, that was the recipe. I froze the leftovers and we ate them earlier this week. I think it "lost" something during freezing. Next time I will try to eat it all up the first time! It is a GREAT recipe. I noticed I added 1 teaspoon Worcestershire sauce to the recipe, in case anyone cares. Martha

[SandyM]

Gosh Martha, I'm sorry yours didn't come out of the deep freeze as good as it originally was. I defrosted some and had it last night, and aside from tossing the potatoes (which I don't even like to put in the stew, but for DH's sake......), mine was still really good.

Considering how simple and rather silly this recipe is (meaning no outrageous seasonings or preparation), I'm sort of surprised how well it always turns out for me (but quite grateful!), and I'm honored that so many of you are enjoying it!

Martha - I will note your worcestershire sauce addition - that sounds great!

[Jasmine-Rose]

Originally posted by SandyM
I defrosted some and had it last night, and aside from tossing the potatoes (which I don't even like to put in the stew, but for DH's sake......), mine was still really good.

Sandy, any chance your DH would be satisfied with a substitution of barley for the potatoes? Whenever I make a batch of stew with the intention of freezing it I make that substitution. If I do that with yours, I'll let you know how it comes out.

[SandyM]

Originally posted by Jasmine-Rose
If I do that with yours, I'll let you know how it comes out.

Thanks! I love barley, but for DH, I don't know if it would fly. He'd try it though, just 'cause he loves me! :D :D

[gymbrat75]

thanks for posting the recipe - It's the answer to a rainy november night.

d

[Kimba]

I never liked beef stew, until I tried this recipe :)

My family are so very happy that I did.

Thank you :)

Kimba

[BlueMoose]

I made this for my DH last week and I think he really liked it. It was so easy to make! It's a great recipe for me (non-beef eater) to make for him. I'll make it again for sure.:)

[Peggy]

We had this last night and thought it was great! My first time making stew in the oven. Perfect dinner for a cold, rainy night!

Peggy

[HRJ]

Thank you, Sandy!!

I made this yesterday, and we both loved it! In DH's words, "It's the best beef stew I ever had!" It got a coveted "10 out of 10" from both of us.

Both DH and I like really thick stew, so, picking up on J-R's suggestion, I added a few handfuls of barley (but also left in the potatoes). I thought that worked very well.

Definitely a keeper!

Helene

[Guest]

Another thumbs up for this one. Just the perfect dinner for a cold night. I tweakd the recipe just a tiny bit by coating the beef with flour before browning and adding some fresh garlic. I also threw in a bag of frozen petit peas a few minutes before serving. Once the stew started to throw off its delicious aroma, it was hard to wait for it to finish cookimg. When I told DD that we were having stew, she said "you know I don't like beef". Her comment after the first bite was "not bad". Well, she had seconds, so that says it all.

[chefjon]

I made this for DW last night. Great flavor and easy too.
I added a couple of bay leaves, a whole can of onion flavored beef broth and very lean stew meat. Two thumbs up!

[Julia1Pin]

I'm just learning to use my corckpot and this sounds great. How would you do this in a crockpot?

Originally posted by Gracie
I made this yet again this past weekend and it was wonderful as ever. I did it in the crockpot and used small chunks of eye round roast.

Thanks SandyM! This is now the "house" beef stew!

Loren

[Gracie]

Originally posted by Julia1Pin
I'm just learning to use my corckpot and this sounds great. How would you do this in a crockpot?



I just don't do the browning of the beef. I throw everything in and cook on low for 6 hours (or high for 4 hours, depending on your timeframe).

It was still wonderful!

Loren

[claire797]

Thanks for this recipe, Sandy!

I made this last night for DH and it was a hit. I'm sure I'll be making it again.

[kjh01]

This looks great - but the only meat I have is beef shoulder roast. Do you think that would be OK?

[SandyM]

Glad you (I mean, your DH ;) ) liked it, Anna.

Not sure about beef shoulder roast - I'm far from being a beef expert. Wish I could help! :( Maybe someone who knows might check in.....

[hunterjumper]

Anyone have the nutritional info for this??

[chefjon]

I've got this in Master Cook but don't know how to export, so here goes by hand..

8 servings

Calories 454
% Cal. from fat 49
Total Fat 24g
Sat. Fat 9g
Chol. 113
Sodium 716
Potassium 854
CARB 21
Fiber 3g
Protein 35
Calcium 48

Hope this helps.

[hunterjumper]

Yikes!

Never mind. :( This one won't be darkening my door!:D

[kermit]

After all the great reviews I had to try this too - it's very good & so easy!! I was surprised cuz all the ingredients are so basic yet so yummy together. It's a better stew than the "fancier" stuff I've tried. AND it was even better the 2nd night! Thanks for the recipe :)

Jennifer

[claire797]

Originally posted by hunterjumper
Yikes!

Never mind. :( This one won't be darkening my door!:D

Actually, Chefjon didn't say how many ounces were in a serving was so it's probably not as high calorie as you'd think. Also, my guess is that 24 grams of fat is WAY off. Where would that fat come from? You can buy extra lean stew meat or just use cut up sirloin (which is lean and tender).

A pound of sirloin (trimmed of fat) only has 20 grams of fat in the whole pound! You'd have to use a really fatty meat to have 24 grams in a serving.

http://www.nal.usda.gov/fnic/cgi-bin/list_nut.pl

[Mamasue]

Originally posted by kermit
After all the great reviews I had to try this too - it's very good & so easy!! I was surprised cuz all the ingredients are so basic yet so yummy together. It's a better stew than the "fancier" stuff I've tried. AND it was even better the 2nd night! Thanks for the recipe :)

Jennifer

I agree whole heartily Jennifer. This is a fantasic recipe and is very forgiving too. I wouldn't want to eat a hearty beef stew any other way! Yummmm!

[Chefzhat]

Originally posted by hunterjumper
Yikes!

Never mind. :( This one won't be darkening my door!:D


Many, many, many of us have eaten this lovely dish without having our backsides immediately inflate to epic proportions :)

[Wendy w]

Originally posted by Chefzhat



Many, many, many of us have eaten this lovely dish without having our backsides immediately inflate to epic proportions :)

Exactly. It has brightened my doorstep and that of many others who have also enjoyed this wonderful recipe. I now consider it my standard beef stew.

[kjh01]

I made this tonight and it was excellent!!!!

I used cornstacrh, 1/2c beer instead of wine, and I added 1 can each of kernel corn and peas in the last 1/2 hr of cooking. Yum Yum! This is our new stew standard.

Thanks for this great recipe!

[fudi2000]

This sounds so good, but I don't have a dutch oven ( I don't think) What can I use in it's stead?
Theresa
What the heck is a Dutch oven anyway?

[carolynne]

not familiar with the spice " marjoram" what does it taste like and is there a subsitute recommended.

[Vicanddi]

carolynne, hope this helps

marjoram = sweet marjoram = knot marjoram = knotted marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory

I have a question about this stew. Is it a "tomatoey" stew?

[SandyM]

Originally posted by Vicanddi
I have a question about this stew. Is it a "tomatoey" stew?

It's not "tomatoey" when I make it. Think brown gravy with diced tomatoes.

Sounds weird, but it works. :D

[carolynne]

thank you so much for such an informative reply - esp. the equivalent notation.

[claire797]

Fudi,

A dutch oven is a big pot with a lid. I think they usually hold about 5 quarts or so. I use a a Le Creuset Dutch oven. Le Creuset pots are expensive, but are worth it because they conduct heat well and can go directly from stovetop to oven.

If you don't have a Dutch oven, you could probably just brown your meat in a skillet and pour it into a large, covered casserole dish -- some sort of big Corningware thing might work. They key thing is that it is covered.

[hunterjumper]

Many, many, many of us have eaten this lovely dish without having our backsides immediately inflate to epic proportions

Oh, yikes. I knew someone would get their hackles up (needlessly, I might add:D ) about this comment.

I am just super-careful about fat and calories and specific numbers. It works for me. Sorry if I offended anyone, but I am just very particular. :p

[claire797]

Originally posted by hunterjumper


Oh, yikes. I knew someone would get their hackles up (needlessly, I might add:D ) about this comment.

I am just super-careful about fat and calories and specific numbers. It works for me. Sorry if I offended anyone, but I am just very particular. :p

I don't know what a "hackle" is, but mine aren't up. :D I probably wouldn't make a stew recipe with 24 grams of fat per serving either! Ick! The information supplied by Mastercook is obviously wrong.

Can anyone figure out how they're getting 24 grams of fat per serving?

Let's comfort this Southerner and give her the true nutritional value of the stew so she can make it for her hubby.

[Kayaksoup]

Per Serving (excluding unknown items): 314 Calories; 12g Fat (34.9% calories from fat); 28g Protein; 22g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 450mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

Nutrition Warnings:

carrots: MasterCook assumes an average 'whole' size of this ingredient.
onions: MasterCook assumes an average 'whole' size of this ingredient.
If you don't specify BEEF stew meat, it inflates the fat for some reason.

I think I have to try this recipe. it looks wonderful. And I love stew:p

[SandyM]

Thank you SO MUCH, Linda. I knew it wasn't that bad. :D

[hunterjumper]

Heck, it's not hubby I'm worried about. He'll eat anything. :D

About 6 months ago, I was diagnosed with lupus. Since then, I have tried to educate myself on how I can personally make my body the healthiest it can be. I have concluded that one way, at least for me, is to limit the fat and calories I put into my body. Or at least try to. :D I may get a little obsessive-compulsive at times, but all I know is I personally feel healthier and stronger whe I try to practice portion control and simply be mindful of my eating.

I was going to post about this on Healthy Living, but I got a little gun-shy. :D

This recipe does look excellent. I will have to wipe the dust off my dutch oven. :p

[Molli526]

Originally posted by claire797


Let's comfort this Southerner and give her the true nutritional value of the stew so she can make it for her hubby.

Anna, thanks for bringing this up.

You are right, we should comfort this Southerner

[Molli526]

Originally posted by SandyM
Thank you SO MUCH, Linda. I knew it wasn't that bad. :D

Sandy,

I promise you, I will make this stew - if not this week, next week. I've had it on my to try list for a couple of years now! :rolleyes:
With that nutritional info, you should send it on it to CL, since it is so close to 30% from fat, which is one of their requirements if I am not mistaken.

[claire797]

Originally posted by Kayaksoup
Per Serving (excluding unknown items): 314 Calories; 12g Fat (34.9% calories from fat); 28g Protein; 22g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 450mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

I think I have to try this recipe. it looks wonderful. And I love stew:p

Thanks!!!!!

I'll bet it's even leaner if you use cut up sirloin or extra lean stew meat.

[SandyM]

I think I've mentioned this before, but it's probably worth repeating:

I don't own garlic powder. :p

I use only real, minced garlic for this. Garlic powder works, I'm sure, but if you don't have it, don't go out and get it just for this dish. If I have marjoram, I use it. Often times I don't. You can play with the spices/herbs - it's very forgiving.

[Wendy w]

Originally posted by SandyM
I think I've mentioned this before, but it's probably worth repeating:

I don't own garlic powder. :p

\

You must have used up the stuff that I gave you when I came to MI last year. ;) I do agree that only fresh garlic should be used here and that this recipe is very forgiving (I used chopped sirloin myself) and can be supplemented with extra veggies and varied amounts of spices.

Surely, this Southerner can comfortably prepare this recipe without much worry. ;)

[Chefzhat]

Originally posted by hunterjumper
Oh, yikes. I knew someone would get their hackles up (needlessly, I might add:D ) about this comment.

No hackles up here! You assume too much.

Must be my Yankee accent :D

[SandyM]

Originally posted by Wendy w


You must have used up the stuff that I gave you when I came to MI last year. ;)

Yes, in fact I did!! :p Also, you're stuff is WAY too good to be called just garlic powder.

When are you gonna open up your business anyway??? :D :D :D xoxox

[claire797]

Okay. I'll 'fess up.

I used garlic powder.

I'm embarrassed, but I did. My thoughts at the time were "The recipe says garlic powder so I'm going to use garlic powder". In hindsight, I think I was just being lazy and was not in the mood to get garlic smell all over my prissy little hands.

I'm sure real garlic adds some oomph, but if garlic powder is all you have, the stew will still be good.

[aggie94]

Originally posted by SandyM
Yes, in fact I did!! :p Also, you're stuff is WAY too good to be called just garlic powder.

When are you gonna open up your business anyway??? :D :D :D xoxox

I have a BRAND NEW JAR. Nyah, nyah, nyah.....

:p

[chefjon]

My apologies to all for the mistaken nutrition info. I haven't had Master Cook very long, and it really takes some getting used to. After I made the change on the beef entry, I got very much the same info as kayaksoup.

[SandyM]

Originally posted by claire797

I'm sure real garlic adds some oomph, but if garlic powder is all you have, the stew will still be good.

Yep, this is what I tried to say. ;)

Did I mention Eva is a brat? :p

No apology necessary, Jon - it just made us curious as to where all that fat was coming from. :D

[Wendy w]

Originally posted by SandyM


Yes, in fact I did!! :p Also, you're stuff is WAY too good to be called just garlic powder.

When are you gonna open up your business anyway??? :D :D :D xoxox

Awww, aren't you sweet?? :) One of my goals for '04 is to look into having it manufactured.

Yes, Eva is a brat. ;)

I'm in need of making a new batch this weekend.

[slknight]

I am so bummed. I meant to make this tonight, but I forgot to throw it in the crockpot earlier, and don't have time to make it the "regular" way. :( I thought it would be good for this -20 degree windhchill we're having. I hope the meat I bought is still good tomorrow.

[SusanL]

Wow, make again and again. I put some aside for my neighbor and DH kept asking if she really needed it:rolleyes: , yes! Thanks, this will be on our rotation!! I did add fresh garlic and since we are cutting down on carbs, I skipped the potatoes, added 1/4c of peas for color, and added extra veggies. Still a winner!

[ssusan]

Here's the one I do. I make it in a large deep corning ware with a top, rather than a Dutch oven.
-Susan


* Exported from MasterCook *
3 -5 Hour Beef Stew

Recipe By : Three Rivers Cookbook I
Serving Size : 1 Preparation Time :0:00
Categories : Beef Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs cubed stewing beef
1 large can tomatoes
1 box frozen peas or green beans
6 carrots -- chopped in large
pieces
3 medium potatoes -- cubed
2 medium onions -- coarsely chopped
1 cup chopped celery
3 Tbsp Minute tapioca
1 Tbsp Sugar
1 Tbsp grinding of black pepper
1 pinch thyme, marjoram, and rosemary
2 oz Red wine
1 bay leaf
more spices
mushrooms -- cut into chunks

Put all ingredients in deep casserole, cover tightly and bake 5 hours at
225 degrees. Not necessary to brown the meat. (Note: You may want to cook
at 250 for 2-3 hours then bump to 275….it’s hard to overcook, so don’t
worry about that!!)
Do not used crushed tomatoes. Too much puree.


- - - - - - - - - - - - - - - - - -

Susan's notes : Increase wine. Add beef broth if more liquid is needed. 300 for 3 hours. Add salt.

[Kayaksoup]

I made the Oven-Baked in the crockpot last night. So good, Very homey and comforting. and enough to feed an army:D

[Vicanddi]

Kayaksoup, what kind of changes, if any, did you make to the recipe, to prepare it in the crockpot? I think I'd be interested in this version. Thanks! :)

[Kayaksoup]

Originally posted by Vicanddi
Kayaksoup, what kind of changes, if any, did you make to the recipe, to prepare it in the crockpot? I think I'd be interested in this version. Thanks! :)

1. I coated the meat with flour, then browned it and placed it in the crockpot. I sprinkled remaining flour over the top.
2. deglazed the skillet with some of the stock (i used a combination of chicken stock and veal reduction) and poured it over the top.
3. I put EVERYTHING else in. the potatoes were cut in quarters so they wouldn't cook too fast.
4.2 hours on low, 3 hours on high. (because low was getting me nowhere). I really think it could go a full six-eight hours on low.

[Vicanddi]

Thanks for the info. :) Will be making this yummy-sounding stew soon!

[catts]

I also made this in the crockpot. Although I didn't make many changes. I cooked it on high for 1 hour, then low for 5 hours. It was delicious.
Susan

[mangiare]

This might be a stupid question, but does it matter if you bake this in the oven or simmer it on the stove? Is time the only difference, or does it add to the flavor? I make a very similar version of this, but I always simmer it in my Le Creuset for about 3.5-4 hours.

Thanks!

[Curleytop]

Here is my beef stew:

* Exported from MasterCook *

BEA'S BEEF STEW

Recipe By :Bea Semos
Serving Size : 4 Preparation Time :0:15
Categories : Beef Pressure Cooker
Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Pound Lean Stewing Beef -- Cut in 1" pieces
1 Medium Onion -- Diced
1 Stalk Celery -- Chopped
1 Clove Garlic -- Minced
1 Can Diced Tomatoes -- With Juice
4 Ounces Red Wine
1 or Two Teaspoons Beef Bouillon Granules
Water (if needed)
1 Pinch Thyme
1/4 Teaspoon Italian Seasoning
Salt and pepper
Mushrooms -- Halved or sliced
8 Ounces Baby Carrots -- Fresh/ rinsed
1 Can Small Potatoes -- Drained and rinsed
Cornstarch for thickening gravy

Brown meat, add onion, celery and garlic. Cook until
vegetables are slightly cooked. Add all other ingredients, except carrots and potatoes
If using pressure cooker, cook 10 minutes.
Cool cooker, add the carrots, bring it up to pressure and cook another 4 minutes. Cool cooker, add the canned potatoes. Put back on burner, stir, and heat a few minutes.

Thicken gravy with a little cornstarch and water.


- - - - - - - - - - - - - - - - - - -

NOTES : If cooked on top of stove, or in oven cook about 1 hour or until meat is tender..

[knunes]

Another thumbs up for this recipe. I had it in the oven this afternoon (along with the buttermilk wheat bread recipe that I got off the BB) and boy, did we have a yummy dinner tonight (and great smells all afternoon). Even DH, who has had a cold for three days and says his taste buds aren't working right raved about it. I'm so glad there's enough for dinner another night!

[golden1225]

Originally posted by Shirley Panek
This must have been the weekend for SandyM's Oven Baked Stew. I made it last night. Delicious!

Thanks, SandyM! :D

I couldn't stand it; you all kept raving about this so I had to make it tonight. I was skeptical, beef stew is beef stew. BOY, WAS I WRONG!!! This is fabulous. The meat is so tender, the sauce so flavorful. The whole house smelled delicious while it was cooking; I could hardly wait until it was finished! If you haven't tried this, you SHOULD!!

Thanks, Sandy M, and all of you who posted your reviews that convinced me to try this!
:D :D

[pattyp.]

Someone put some barley in the stew. Do you just through it in, cook it first? I never used barley in stew but I have some in the pantry and would like to use it next time. We will be snowed in tomorrow and stew sounds so good.

[yorkshirepud]

Two big thumbs up for this stew.

I just took mine out of the oven for dinner tomorrow night and it’s wonderful. The flavor is awesome and just what you need when you’re craving a homey, hearty beef stew. I am a big fan of beef stew and have made many variations and this one in certainly one of my favorites.

I only made a few minor changes:

(1) Didn’t have any celery, so I added extra carrots.
(2) Used sweet potatoes in place of regular
(3) Used fresh thyme in place of the marjoram
(4) Added extra broth in place of the red wine
(5) Added a few splashes of Worchestshire Sauce
(6) Added approximately 4oz of mushrooms for the last 20 minutes of baking.

I have to admit that I was a little hesitant to put this dish in the oven due to what appeared to be a lack of liquid. I debated whether to add more but resisted. I’m glad I did. What I now have is a pan full of beef stew, perfectly tender veggies (although my sweet potatoes are a little mushy, but I expected that), swimming in a yummy, velvety gravy.

I wish I was having this tonight it’s that good. But I making bread to go with it and that won’t be ready until tomorrow, sooooooooo, until tomorrow. At least I know it’ll be even better tomorrow as stews typically are.

DH just got home and I gave him a mouthful, he’s only word was ‘Wow!’.

Thanks for sharing the recipe SandyM. It’s amazing. Great job!

[Bawstinn]

pattyp -- I put barley in the stew because I wanted to freeze some but didn't want to use potatoes becuase of the mush factor. I added a little more broth and tossed it it when I put it in the oven. Didn't cook it beforehand. I checked it a few times to make sure that it had enough liquid to cook. It came out great.

Maria

[Kayaksoup]

Just bumping up. Tis the season for stew, and I made a big crockpot full of this yesterday. Very comforting!:)

[Gail]

Must be stew vibes in the air. I made this yesterday, too. Though I'm not supposed to eat it, it smelled so good I had to sneak a little taste... ;)

[SandyM]

Originally posted by Gail
Though I'm not supposed to eat it, it smelled so good I had to sneak a little taste... ;)

Was the former-goddess pleased? ;)

Glad you liked it, Linda!

[jtoepfert100]

Question - (from someone who has yet to achieve success in any type of braised or stew-type dish:o )if I were to halve this recipe, would I cook it the same amount of time? I really want to get this right but I just don't need that much food and we're not the leftover type.

[claire797]

Originally posted by jtoepfert100
Question - (from someone who has yet to achieve success in any type of braised or stew-type dish:o )if I were to halve this recipe, would I cook it the same amount of time? I really want to get this right but I just don't need that much food and we're not the leftover type.

When I halve recipes like this, I usually cook it for about 2/3 of the time. That's the result of trial and error.

But since stew is so good after sitting around for a day or two, I generally make the whole batch. The oven baked beef stew is really good! It's terribly easy and open to lots of impovisation. The last time I made it I used some Port and it was incredible.

[Gail]

Originally posted by SandyM


Was the former-goddess pleased? ;)


Your (former) goddess was pleased. :)

Will have to cook this again when I'm allowed to eat it.

[Delanl]

I'm planning on making the Oven Baked Stew this week, but I only bought one pound of meat. Should I halve the other ingredients or just leave it and have a greater broth to meat ratio?

Thank you!

[SandyM]

Originally posted by Delanl
I'm planning on making the Oven Baked Stew this week, but I only bought one pound of meat. Should I halve the other ingredients or just leave it and have a greater broth to meat ratio?

Thank you!

I think personal preference applies here. We prefer a veggie-heavy stew, so I make adjustments accordingly. It's pretty forgiving. :)

Hope you enjoy it.

[naomike]

Just wanted to say thank you for a wonderful recipe. It's just about done cooking right now and I was doing a quick check on the BBs to see if there's anything else I should do. Based on what I just read I might add a dash of Worcestershire, and next time I'll try the barley.

Thanks again!!

Naomi

[sharris315]

I made this for dinner tonight--the aroma was divine, and it was perfect for a chilly day--sooo good! I'll be making this again soon.

Shar

[chefjon]

Cool weather(cool enough for this stew)is coming this weekend, and I've got this on the menu for Saturday night(maybe Friday night if we can't wait). My mouth is already waterin'!

[jellyben]

I have been making a vaiation of this for some time, and I have always been disappointed-it became so dry. I had it in the oven today and I got my mom on the phone to brainstorm how to keep it from getting so dry. The only thing she could come up with was that my lid wasn't on tight enough. Um, lid? Missed that part in the recipe!! I am dying to make this the RIGHT way very soon!

[jtoepfert100]

I made this on Tuesday night and it was incredible! First time I've ever made a braised/slow cooked/simmered, etc. recipe that turned out like it is supposed to. Thanks to whomever provided the tip about 2/3 the time on halving the recipe. It was perfect! I do think I might experiment with the ratio of broth to red wine. I felt like I wanted more of a red wine flavor, but perhaps I'm just a lush.;) The version I printed out did not mention using garlic cloves and cooking them with the beef as opposed to using garlic powder, but I found a version of the recipe somewhere else that mentions it. I think I will do this next time, too, because DH is a huge garlic fan!

[PoppyJ]

Is there anything with which I can replace the stew meat? My DH's birthday is coming up and I want to make him a stew, but I don't like beef. Is there a lot of beef or can I just pick it out of my servings? Is there another meat that would work fine in this stew?

[Linda in MO]

Originally posted by PoppyJ
Is there anything with which I can replace the stew meat? My DH's birthday is coming up and I want to make him a stew, but I don't like beef. Is there a lot of beef or can I just pick it out of my servings? Is there another meat that would work fine in this stew?
Personally I wouldn't use anything but beef in this recipe. If I was you, I would just reduce the beef to probably 1 lb. of beef and just pick it out of my portion. And feel free to up the veggies. I always add corn and green beans. Also, I like mine a bit more brothy so I add more wine and broth, too.

[pattyp.]

I don't use barley very often. About how much would you add for this recipe? I'd love to try it.

[kjh01]

I'll be you that lamb would be good in this recipe - it will impart a different flavor than beef, but still be rich.

I just made this on Wednesday, using wine for the first time (I usually just used beer). LOVE it with the wine! We used a shiraz. I also added some peas and green beans, and used 1 pkg of frozen stew veggies (carrots, celery, potatoes, pearl onions) instead of the fresh ones. Saved a lot of prep time that way.