Beef Stew (Cooked in the Oven) |
|
 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
|
This is the richest beef stew I have ever eaten. It is so rich and wonderful that I have served it at dinner parties. Please be prepared to cook it for longer than recipe states. The results are worth every bite. I got this recipe from a Land O'Lakes cookbook. Ingredients:
1 cup chopped onion |
6 slices bacon, cut into 1/2 inch pieces |
3 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces |
8 medium red potatoes, halved |
3 medium carrots, cut into 1 inch pieces |
3 medium onions, halved |
1 (8 ounce) package white mushrooms, halved |
1/2 cup chopped fresh parsley |
1 cup apple juice |
1 (10 1/2 ounce) can beef broth |
1 (6 ounce) can tomato paste |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme leaves |
1 teaspoon minced fresh garlic |
2 bay leaves |
Directions:
1. Heat oven to 325 degrees.
2. In Dutch oven, place chopped onions, bacon and roast.
3. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
4. Stir in vegetables.
5. Stir in remaining ingredients.
6. Cover; bake for 1 1/2 hour.
7. Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
8. NOTE: This recipe takes a long time to cook.
9. Please allow yourself extra cooking time just in case.
10. If your potatoes and onions are large, please quarter them.
11. I have had to finsih this off boiling on the stove because my guests were waiting.
12. The flavor just got more intense.
|
|