Baked Beef Stew With Carrots |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This comes from Sunset's Light Ways with Beef, Lamb and Pork cookbook. Ingredients:
2 lbs beef stew meat, boneless and cubed |
2 onions, thinly sliced |
1 tablespoon all-purpose flour |
1 (14 1/2 ounce) can beef broth |
1/4 cup red wine vinegar |
1 teaspoon dry thyme leaves |
1 teaspoon dried rosemary |
1 teaspoon pepper |
1 1/2 lbs carrots, sliced 1/4 inch thick (about 4 cups) |
salt |
Directions:
1. In a shallow 3 to 4 quart casserole, combine beef and onions.
2. Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes).
3. Remove from oven; sprinkle with flour and stir gently to coat.
4. Reduce oven to 350 degrees Fahrenheit.
5. In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper. Bring to a boil.
6. Add to beef mixture, stirring to loosen any browned bits.
7. Distribute carrots over beef.
8. Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours).
9. Season with salt.
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