Beef Stew (in the oven) - More with Less Cookbook Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. flour
1 tsp. salt
dash of black pepper
1 lb. beef cubes
2 tbsp. shortening or vegetable oil
2 cups tomato juice
2 tsp. dried basil
1 cup chopped sweet onion (or less to taste)
4 medium potatoes cubed
4 medium carrots cut in 1 inch pieces
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Directions: |
Directions:Preheat the oven to 350 º F. In a bag shake flour, salt, pepper, and beef cubes. Heat the shortening or oil in a heavy skillet and brown the beef cubes in it. Place the beef cubes in a greased casserole dish with tomato juice, onion, and basil. I like to saute the onion until it is soft but not brown before adding it to the casserole. Cover and bake for 1 hour. Add potatoes and carrots and adjust the seasoning. Bake for one hour longer or until the vegetables are tender. You can cook the stew for the first hour and refrigerate it until you want to serve it. Then just add the vegetables and cook the remaining time for a quicker dish. If you are in a real hurry you can put the stew in the microwave to cook the vegetables. Can also be reheated in the microwave oven. |
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Personal
Notes: |
Personal
Notes: I use this as a starting point and modify it according to what I have on hand. I decrease or omit the onions and add some green pepper to the stew. You can also add additional seasoning like a bay leaf, oregano, or even some hot pepper flakes if you like spicier stew. I also sometimes add other vegetables like parsnips, sweet potato, turnip, frozen peas etc. We like lots of vegetables. You can use 1 cup tomato sauce and 1 cup water instead of tomato juice. Or you can also replace some of the tomato juice with beef stock make it less acidic and richer. When the stew is almost cooked you can add some more liquid if it seems too thick. If you use cornstarch or gluten free flour and gluten free tomato products the stew will be gluten free.
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