Oven Beef Stew
Taste of Home
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“This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot. Add a good loaf of bread and you’re all set.“
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 2-1/4 hours
Ingredients:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 3 cups beef broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 3/4 teaspoon dried thyme
- 3 large potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots, cut into 1/4-inch slices
- 1/2 cup frozen peas, thawed
Directions:
In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture.
In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.