Savory Oven-Baked Beef Stew |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner. Ingredients:
2 tablespoons olive oil |
2 lbs lean stewing beef, cubed |
1/3 cup flour or 1/4 cup cornstarch |
1 teaspoon salt |
1/2 teaspoon garlic powder or 1/2 teaspoon fresh minced garlic |
1/2 teaspoon marjoram leaves |
1/4 teaspoon black pepper |
1 (16 ounce) can tomatoes, undrained and cut up |
1 (10 1/2 ounce) can condensed beef broth |
2 cups cubed potatoes |
1 cup sliced celery |
4 medium carrots, sliced |
1 medium onion, diced |
1 bay leaf |
Directions:
1. Heat oven to 325 degrees.
2. Meanwhile, heat oil in Dutch oven.
3. Brown beef.
4. Add flour, salt, garlic powder, marjoram and pepper.
5. Stir in undrained tomatoes and beef broth, mix well.
6. Bring mixture to a boil, stirring frequently.
7. Add remaining ingredients and mix well.
8. Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
9. Stir twice during baking.
10. Remove bay leaf before serving.
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