Winter Oven Beef Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 3 garlic cloves minced
- 3 cups beef broth
- 1 medium onion chopped
- 1 tablespoon canola oil
- 3/4 teaspoon dried thyme
- 1/2 cup frozen peas thawed
- 1/2 teaspoon pepper divided
- 1/4 teaspoon salt optional
- 3 large potatoes peeled and cut into 1-inch cubes
- 1-1/2 pounds boneless beef chuck roast cut into 1-inch cubes
- 6 tablespoons all-purpose flour divided
- 1 can (14-1/2 ounces) stewed tomatoes cut up
- 3 medium carrots cut into 1/4-inch slices
- Carbohydrate 7.915458730071 g
- Cholesterol 0 mg
- Fat 2.59836424693896 g
- Fiber 0.779107342137569 g
- Protein 2.14721753296085 g
- Saturated Fat 0.260271594291722 g
- Serving Size 1 1 serving (83g)
- Sodium 404.083690272002 mg
- Sugar 7.13635138793343 g
- Trans Fat 0.0768045884773317 g
- Calories 64 calories
Directions In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium-high heat, brown beef in 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 and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350degrees 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. Originally published as Oven Beef Stew in Taste of Home February/March 2006, p7
