- 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
- 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).
Originally published as Baked Stew with Root Vegetables in Taste of Home February/March 2010, p47
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Reviewed Jan. 21, 2010
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.
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