- 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
- 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.
Reviews for Winter Oven Beef Stew
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"This was awesome. Only change was I added celery. Made a little white rice. Some had it on top of rice others just the stew. Great either way, so easy with Dutch Oven and a rice cooker."
"This was delicious and easy to make. I used a cast iron dutch oven and it came out great. When I make it again I'm going to cut back on the thyme a bit. It was a little overpowering but still very good."
"Excellent! Thank you for sharing??. I added celery,mushrooms and a bay leaf. Husband can't wait for me to make it again."
"Wanted to try out my new Dutch oven so found this recipe. Thrilled, we loved the stew, served over egg noodles. I did add 1/4 tspn dry mustard and 1/2 tspn Worchestershire just because they were staring at me on the shelf above the stove and didn't have any thyme in the house. Will definitely make many times this coming cold season. A winner."