Category: Soups -

Baked Stew     

Ingredients:
1 cup all-purpose flour, divided
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup canola oil
1 large onion, chopped
3 tablespoons butter
2 garlic cloves, minced
5 cups beef broth
1 Bay Leaf
3 celery ribs
3 medium parsnips, peeled
3 medium carrots
1 small rutabaga, peeled

Preparation:
In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few
pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in
batches. Remove and keep warm. In the same pan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil. Cover and bake at 350° for 1 hour. Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf.

Date added: 2012-11-19
Number of visits: 2722