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Winter Oven Beef Stew

 Winter Oven Beef Stew
“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.“
6 ServingsPrep: 20 min. Bake: 2-1/4 hours


  • 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

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Winter Oven Beef Stew (continued)

Directions (continued)

  • meat and vegetables are tender. Stir in peas; cover and let stand
  • for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts: 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.