Preheat the oven to 170 degrees C. Heat the oil in a pan and cook the beef until browned, 4 to 5 minutes. Add a good loaf of bread and youâre all set.â Put stew meat inside your dutch oven with onions, carrots, salt, oregano, w. sauce, and diced tomatoes. In a medium bowl, whisk together soup, water, and seasoning packet. Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat. In a 5-qt. Preheat oven to 325°F. Add the tomatoes, herbs, stock, wine, and the Worcestershire sauce. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and ⦠Dutch Oven Beef Stew. Place the meat into to a large ovenproof casserole dish and add the celery, carrots, garlic, swede and parsnips. âThis is a great cold-weather meal,â says Bettina Turner from Kernersville, North Carolina. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Dutch oven, combine all ingredients. 2 ½ pounds beef stew meat, cut into chunks 6 carrots, chopped 3 medium onions, quartered 5 medium potatoes, quartered 1, 10-ounce package frozen peas 2 bay leaves 2 beef ⦠Dice the beef into 1cm pieces, then toss in a bowl with the flour, ⦠Preheat oven to 250° F. In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube (optional). if you are adding more ingredients. Add half the beef and bacon; cook until browned, stirring ⦠Add beef to Dutch oven; cook, stirring occasionally, until ⦠Pour beef broth on top ensuring all beef is covered and most veggies too. Cover and roast for 3 hours or until beef is tender. Add ingredients. Sprinkle beef with pepper and 1 teaspoon salt. Place beef, carrots, and potatoes in insert pan. Add a bit more than 12 oz. 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces 1 envelope (1.5 oz) beef stew seasoning mix; Directions. 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