Important note: All catering items listed below are in oven-ready trays. Heating is for conventional ovens only. If you want to heat something up in the microwave, take it out of its packaging and put it in a container that can go in the microwave. Heat it until it’s hot.
Fold aluminum foil over it and put it in an oven set to 350°F for 45 minutes, or until the temperature inside reaches 165°F. Allow meat to rest 10 minutes before carving.
Put it in an oven set to 350°F for 45 minutes, or until the internal temperature reaches 165°F. Cover it with aluminum foil. Allow meat to rest for 10 minutes before carving.
Preheat oven to 325°F. Add 1/4 inch of chicken or turkey broth or water to pan. Cover the pan and turkey tightly with aluminum foil. If you don’t want the skin to stick to the foil, put a piece of parchment paper under the foil on the turkey breast. _Reheat in oven for 1. 5-2 hours or until a thermometer that is inserted into the thigh joint reaches 165°. Remove from the oven and let it rest for at least 20 minutes before carving.
Preheat oven to 325°F. Add 1/4 inch of chicken or turkey broth or water to pan. Cover the pan and turkey tightly with aluminum foil. Chefs Tip: Put some parchment paper under the foil on the turkey breast so the skin doesn’t stick to the foil. Reheat in oven for 2. 5-3 hours or until a thermometer that is inserted into the thigh joint reaches 165°. Remove from the oven and let it rest for at least 20 minutes before carving.
Preheat oven to 350°F. For added flavor, soften 4 oz. of Stew Leonards butter. Carefully lift the breast skin and smear butter underneath. Place any excess near the legs. Cook on bottom rack for 3-4 hours or until a thermometer inserted into thigh joint reaches 165°F. Start turkey uncovered and when it begins to brown, tent with aluminum foil.
Stews Chef Tip: Put some parchment paper under the foil on the turkey breast so the skin doesn’t stick to the foil.
Preheat oven to 350°F. For added flavor, soften 4 oz. of Stew Leonards butter. Carefully lift the breast skin and smear butter underneath. Place any excess near the legs. Cook on the bottom rack for 4-5 hours or until a thermometer inserted into thigh joint reaches 165°F. Start turkey uncovered and when it begins to brown, tent with aluminum foil. Chefs Tip: Put some parchment paper under the foil on the turkey breast so the skin doesn’t stick to the foil.
Preheat the oven to 350°F. Bake, covered, for 40 minutes until the internal temperature is 165°F.
Preheat the oven to 350°F. Bake, covered, for 90 minutes until the internal temperature is 165°F.
Place the dish in an oven set to 350°F for 20 to 25 minutes, or until the internal temperature reaches 165°F. Cover with aluminum foil.
Let sit for 30 minutes at room temperature. Place in a 400°F oven for 5-10 minutes for a rare finish, or until internal temperature reaches 130°F. For a medium finish, reheat for 10-15 minutes or until internal temperature reaches 140°F. Serve with warm bordelaise sauce and fresh horseradish sauce.
Place in a 400°F oven for 8 minutes or until the internal temperature reaches 140°F. Stir fresh herbs into warmed butter and drizzle on top of tails before serving.
Cover with aluminum foil and place into a 350°F oven for 12-16 minutes, stirring halfway through.
Cover with aluminum foil and place in a 350°F oven for 15-20 minutes, stirring halfway through.
Cover with aluminum foil and place in a 350°F oven for 25-30 minutes, stirring halfway through.
Preheat oven to 350°F. Cover with aluminum foil and bake for 20-25 minutes, stirring halfway through.
Preheat the oven to 350°F. Cover with aluminum foil and bake 30-45 minutes, stirring halfway through.
Preheat the oven to 350°F. Cover with aluminum foil and bake for 45 minutes. Remove foil and cook for another 10 minutes for a golden-brown finish.
Preheat the oven to 350°F. Cover with aluminum foil and bake for 45 minutes. Remove foil and cook for another 10 minutes for a golden-brown finish.
Preheat the oven to 350°F and bake covered for 45 minutes. For cheese-topped dishes, remove cover after 40 minutes to allow cheese to brown.
Place in a saucepan over medium-low heat and stir often until warm. Alternatively, heat in the microwave for 45 to 60 seconds, stirring every 15 seconds.
Beef stew is the ultimate comfort food. There’s nothing better than a hearty bowl of tender beef, carrots, potatoes and gravy on a cold winter night. But like many stews and braised dishes, beef stew tastes even better the next day after the flavors have had time to develop.
If you’ve got leftover beef stew in the fridge, you’ll want to reheat it properly to bring out the best flavors. Reheating beef stew in the oven is one of the best methods for evenly heating the stew without drying it out or making it tough.
Follow this simple guide to learn how to reheat beef stew in the oven so it comes out tasting just as delicious as the first day
Why Reheat Beef Stew in the Oven?
There are a few different ways you can reheat leftovers like beef stew. So why is the oven one of the best options?
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The oven distributes heat evenly throughout the dish. This prevents hot and cold spots that can happen when reheating on the stovetop.
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The gentle oven heat helps keep the stew moist and tender. Stovetop heating and microwaving can cause the meat to get dry and tough.
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Oven heating brings out more flavor by allowing the ingredients and seasonings to mingle.
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You don’t have to stir or monitor the stew as closely as on the stovetop. Set it and forget it!
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Oven reheating works for large portions or batches. It’s ideal if you made a big pot of stew and have lots of leftovers.
Now let’s get into the specifics of how to reheat beef stew in the oven for perfect results every time.
How to Reheat Beef Stew in the Oven
Reheating beef stew in the oven is simple but there are a few tips to follow:
1. Use Oven-Safe Cookware
Be sure to transfer your beef stew to an oven-safe baking dish or dutch oven. Glass or ceramic baking dishes work well. Avoid using plastic containers or storage bags, as they can melt in the oven.
If your stew is already in a dutch oven or casserole dish you cooked it in originally, that will work perfectly. Just make sure the cookware is oven-safe up to 350°F.
2. Preheat the Oven
Preheat your oven to 350°F. This moderate temperature will gently and evenly reheat the stew throughout.
3. Cover the Dish
Keep your beef stew covered while reheating. This traps in moisture and prevents the top from drying out.
Use the lid that came with your dutch oven or casserole dish. If you don’t have a lid, cover tightly with aluminum foil.
4. Allow Plenty of Time
Plan on reheating your beef stew for 45 minutes to 1 hour. This allows time for the stew to heat through gradually without burning.
For large batches or very full dishes, allow extra time. Check occasionally and add time if needed.
5. Stir Before Serving
Give the beef stew a good stir once it’s done reheating. This helps redistribute the juices and flavors.
Be sure to check that it’s heated through completely, with no cold spots left in the center.
Tips for the Best Oven-Reheated Beef Stew
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Add a splash of beef broth or wine before reheating if the stew seems dry. This adds back moisture.
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For extra flavor, sprinkle freshly chopped herbs over the top when done. Rosemary, thyme and parsley all pair well.
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Let the stew rest 5-10 minutes after reheating before serving. This allows the flavors to set.
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Garnish bowls of stew with sour cream, grated cheese or crusty bread for a little fresh texture.
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Don’t reheat more than once. The texture will suffer with repeated reheating. Refrigerate leftovers.
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Freeze any beef stew you won’t eat within 3-4 days. It retains quality better frozen.
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Cook beef stew in a thicker, smaller batch if you know you’ll have leftovers. Easier to reheat.
Other Ways to Reheat Beef Stew
While the oven is ideal, you can also reheat beef stew on the stovetop or in the slow cooker if needed:
On the stovetop: Gently reheat beef stew in a saucepan over medium-low heat, stirring often. Use a lower heat to prevent burning. Add broth as needed.
In the slow cooker: Combine room temperature beef stew and 1 cup broth in a slow cooker. Cook on low 4-6 hours. Stir halfway through.
In the microwave: Microwave individual portions in a microwave-safe bowl for 2-3 minutes, stirring every minute. Check for hot spots.
The oven method is generally the easiest and tastiest though. For even heating without drying out or overcooking, it can’t be beat.
Make a Week of Beef Stew
Leftover beef stew reheated in the oven makes for a great quick weeknight meal. Serve it over:
- Mashed potatoes
- Buttery egg noodles
- Rice or riced cauliflower
- Biscuits for soaking up the gravy
- Crusty bread for dipping
Or turn it into a pot pie by topping individual portions with biscuit dough or pie crust before reheating. The options are endless!
Enjoy the Comfort of Beef Stew Any Night
Now you know how easy it is to reheat beef stew using the oven method. With these simple steps, you can enjoy fork-tender beef and vegetables in delicious gravy anytime.
Beef stew reheated in the oven makes leftovers just as appetizing as the original home-cooked meal. With proper storage and reheating, you can get a few tasty meals out of one pot of beef stew.
Reheating Instructions: Beef Stew
FAQ
How long does it take to reheat beef stew in the oven?
Can you reheat stew from the fridge?
How do you reheat beef without drying it out?
What temperature do you reheat beef in the oven?
How do you reheat beef stew?
You Won’t Believe How! The oven provides a gentle and flavorful way to reheat beef stew. Preheat your oven to 350°F (175°C). Transfer your stew to an oven-safe dish, cover it tightly with foil, and bake for 30-45 minutes, or until heated through. The foil will trap moisture and prevent the stew from drying out.
Can you cook beef stew in the oven?
Reheating beef stew in an oven keeps the heat evenly distributed throughout the dish resulting in flavorful meat while preserving its moisture levels. Here’s how you do it: Step 1: Preheat your oven to 350°F/180°C. Step 2: Take out your refrigerated beef stew from the fridge and transfer it into an oven-safe baking dish.
Can You reheat beef stew in a toaster oven?
A: Yes, you can reheat beef stew in a toaster oven. Place the stew in an oven-safe dish and heat at 350°F (175°C) for 15-20 minutes, or until heated through. Q: How can I avoid reheating beef stew multiple times? A: Reheat only the portion you plan to eat to minimize the risk of foodborne illness.
Can You reheat beef stew multiple times?
You can reheat beef stew multiple times, but for the best results, portion it out and reheat individual servings. Avoid reheating stew left out without a heat source for over two hours, as it may become unsafe to eat. Is there a superior reheating method among the options?