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Oven Beef Stew Recipe

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This recipe for Oven Beef Stew, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Bastian
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb. beef shanks with fat trimmed, 1 c. chopped onion, 1-2 8 oz. can whole peeled tomatoes, 3-4 carrots peeled quartered lengthwise and cut into 2 1/2 inch lengths, 1 T. salt, 1/4 c. chopped fresh parsley, 3 T. flour, 3 T. butter.

Directions:
Directions:
Heat oven to 325. Layer meat, onion, tomatoes and carrots. Sprinkle with salt and 2 T. parsley. Do not stir or mix. Cover tightly and bake 3 1/2-4 hrs. or until meat is tender and falls easily from the bone. Remove pot from the oven; using a metal spoon, carefully skim off and discard fat. In small bowl, mix flour and butter to form smooth paste. Move meat and vegetables to 1 side of casserole and bring liquid to a boil over moderate heat. Add butter-flour mixture, about 1 T. at a time, stirring or whisking constantly until completely blended. Cook 3-5 minutes, stirring gently until liquid thickens. Sprinkle with remaining 2 T. parsley before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Don likes to fix this on cold Sunday afternoons.

 

 

 

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