Heat oven to 425 degrees. Line baking sheet with parchment. Cut potatoes in half lengthwise, place on prepared pan, rub all over with 2 tablespoons oil, sprinkle with salt, place cut side down.

When ready to serve, reheat the stew on the stovetop over medium-low heat or in a 350 F oven until the stew is hot all the way through. Bank extra stew in the freezer.

Instructions. Preheat oven to 350°F. Coat a 9" x 13" baking dish or 2-quart roaster with cooking spray. In a large bowl, combine beef, carrots, potatoes, and onion.

This week's e-newsletter has another recipe for Irish stew, too, but this one is different. You can use beef instead of lamb, and you can bake it in the oven or in a slow cooker. And the broth has ...

Ingredients For the beef stew. 2 pounds (1 kg) braising beef (chuck roast or round roast) cut into large bite size pieces ; Salt and pepper ; 2 tablespoons vegetable oil ...

Place potatoes on top of mixture, add beef stock and bring to simmer over medium high heat. Season to taste with salt and pepper, and bake in the oven for 1½ hours. 4.

Add the beef back after several minutes, and add the bay leaves and beef broth. Cover and reduce to a simmer. Continue cooking about 90 minutes, skimming the fat occasionally.

As winter drags on in Northeast Pennsylvania, Mary Ann Garbin knows how to warm things up.The Clarks Summit resident has made her Oven-Baked Stew recipe for longer than she can remember.“I’ve ...