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Baked Stew with Root Vegetables

This hearty, savory stew will fill you up without emptying your wallet! —Barb Templin, Norwood, Minnesota

8 ServingsPrep: 35 min. Bake: 2-1/2 hours

Ingredients

1 cup all-purpose flour, divided
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup canola oil
1 large onion, chopped
3 tablespoons butter
2 garlic cloves, minced
5 cups beef broth
1 bay leaf
3 celery ribs
3 medium parsnips, peeled
3 medium carrots
1 small rutabaga, peeled

Directions

In a large resealable plastic bag, combine 3/4 cup flour, salt and
pepper. Add beef, a few pieces at a time, and shake to coat. In an
ovenproof Dutch oven, brown beef in oil in batches. Remove and keep
warm.
In the same pan, saute onion in butter until crisp-tender. Add
garlic; cook 1 minute longer. Stir in remaining flour until blended.
Gradually add broth; stir in bay leaf and beef. Bring to a boil.
Cover and bake at 350° for 1 hour. Cut vegetables into 1-in.

2 of 2

Baked Stew with Root Vegetables (continued)

Directions (continued)

pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or
until beef and vegetables are tender. Skim fat and discard bay leaf.
Yield: 8 servings (3 quarts).

Nutrition Facts: 1-1/2 cups equals 405 calories, 23 g fat (7 g saturated fat), 85 mg cholesterol, 770 mg sodium, 24 g carbohydrate, 4 g fiber, 26 g protein.