>From the Taste of Home website... ~~~~~
Oven Beef Stew SERVINGS: 6 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 20 min. Bake: 2-1/4 hours Ingredients: * 1/4 cup all-purpose flour * 1/4 teaspoon salt, optional * 1/4 teaspoon pepper * 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes * 1 medium onion, chopped * 3 garlic cloves, minced * 1 tablespoon canola oil * 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 Directions: In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, 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 meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~ ~~ .