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Baked Stew with Root Vegetables

 Baked Stew with Root Vegetables
This hearty, savory stew will fill you up without emptying your wallet! —Barb Templin, Norwood, Minnesota
8 ServingsPrep: 35 min. Bake: 2-1/2 hours

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.

2 of 2

Baked Stew with Root Vegetables (continued)

Directions (continued)

  • 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.