Print Options

 
 
 Print
Baked Stew with Root Vegetables Recipe

Baked Stew with Root Vegetables Recipe

This hearty, savory stew will fill you up without emptying your wallet! —Barb Templin, Norwood, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 2-1/2 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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).

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.