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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âThis is a great cold-weather meal,â says Bettina Turner from Kernersville, North Carolina. âI love it because everythingâs in one pot. Add a good loaf of bread and youâre all set.â Ingredients:
6 tablespoons king arthur unbleached all-purpose flour, divided |
1/4 teaspoon salt, optional |
1/2 teaspoon pepper, divided |
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes |
1 medium onion, chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
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 |
Directions:
1. 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.
2. 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 350° for 1-1/4 hours.
3. 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.
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