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Oven Beef Stew Recipe

Oven Beef Stew Recipe photo by 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.“

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Oven Beef Stew Recipe

Prep: 20 min. Bake: 2-1/4 hours

Yield: 6 Servings

20 135 155

Ingredients

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
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 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, 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.

Nutritional Analysis: 1-1/2 cups (prepared with reduced-sodium broth; calculated without salt) equals 439 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 426 mg sodium, 50 g carbohydrate, 6 g fiber, 30 g protein.

Originally published as Oven Beef Stew in Taste of Home February/March 2006, p7

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Oven Beef Stew

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Reviewed on Jan. 16, 2008 by Wryter

This is the best stew recipe I've ever made. It was very easy to make, and everybody raved about it! I doubled it and put it into a large oven roasting pan that I usually cook my turkey in. It was perfect!

Reviewed on Jan. 05, 2008 by crazymill

very good

Reviewed on Jan. 05, 2008 by crazymill

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