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Baked Stew with Root Vegetables

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
  • Makes
    8 servings (3 quarts)


  • 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.
Nutrition Facts
1-1/2 cups: 405 calories, 23g fat (7g saturated fat), 85mg cholesterol, 770mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 26g protein.

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