>From the Taste of Home website...


Oven Beef Stew
CATEGORY: Main Dish 
TIME: Prep: 20 min. Bake: 2-1/4 hours
        * 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 
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***~ ~~


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