Baked Stew with Root Vegetables Recipe

Baked Stew with Root Vegetables Recipe photo by Taste of Home

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

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Baked Stew with Root Vegetables Recipe

Prep: 35 min. Bake: 2-1/2 hours

Yield: 8 Servings

35 150 185

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. 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).

Nutritional 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.

Originally published as Baked Stew with Root Vegetables in Taste of Home February/March 2010, p47

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Baked Stew with Root Vegetables

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(1-1) of 1 reviews

Reviewed on Jan. 21, 2010 by pklauck

Very good stew recipe. Flavour went through the vegetables nicely. Meat was very tender and tasty. I added a few potatoes and just used regular stewing beef.