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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Alongside a green salad and crusty bread, this stew is a hot and hearty meal. My dad wasn't fond of stews, but he loved this version.Marilyn Love, Calgary, Alberta Ingredients:
2 tablespoons lemon juice |
4 tablespoons worcestershire sauce, divided |
1/4 teaspoon seasoned salt |
2 pounds beef stew meat, cut into 1-inch cubes |
3 garlic cloves, minced |
2 tablespoons olive oil |
4 medium parsnips, peeled and sliced |
4 medium carrots, sliced |
3 medium potatoes, peeled and cubed |
1 medium onion, cut into wedges |
2 cups canned stewed tomatoes |
1-1/2 cups beef broth, divided |
1/2 cup ketchup |
1/2 teaspoon dried chervil |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup frozen corn |
1/2 cup frozen peas |
Directions:
1. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
2. Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
3. In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Cover and bake at 325° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender. Yield: 6 servings (2-1/2 quarts).
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