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Oven Beef Stew Recipe

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This recipe for Oven Beef Stew is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 TBSP all-purpose flour
1/4 Tsp. salt, optional
1/2 Tsp. pepper, divided
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 TBSP. canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 bay leaf (whole)
3/4 Tsp. dried thyme
4 large potatoes, peeled and cut into 1-inch cubes
5 medium carrots, cut into 1/4-inch slices
3/4 cup frozen peas, thawed

Directions:
Directions:
In a large bowl, combine flour, salt and pepper.
Add beef,and mix to coat well.
In a Dutch oven over medium-high heat, brown beef on all sides in the 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 until blended.
Gradually stir in broth. Add the beef, tomatoes and thyme and bay leaf.
Cover and bake at 350° for 1-1/4 hours.
Remove pan from oven.
Add the potatoes and carrots.
Cover and bake 1 hour or longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
you can add more or less seasoning to your taste - I personally find that bay leaf and Thyme blend well together and provide that earthy, welcoming flavor everyone appreciates! Remove Bay leaf before serving!

 

 

 

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