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Oven Beef Stew

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

Printed from tasteofhome.com Nov 19, 2008

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Oven Beef Stew cont.

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.