Baked Beef Stew
by Stella Zedman
Average User Rating:
A tasty twist on traditional stew, this hearty beef stew bakes in the oven rather than simmering on the stovetop, making it easy and almost effortless, with no constant stirring required.
Ingredients
- 1 tbsp. (15 mL) flour
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) pepper
- 3 lbs. (1.5 kg_ beef stew meat, cut into 1-inch (2-cm) cubes
- 1 tbsp. (15 mL) vegetable oil
- 1 medium onion, chopped
- 2-1/2 cups (625 mL) tomato juice
- 1 tsp. (5 mL) crumbled basil or oregano
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, cut into 1-inch (2-cm) pieces
- 1/2 cup (125 mL) red wine, beef broth or water
Cooking Instructions
- Preheat oven to 375° F (190° C).
- Combine flour with salt and pepper in a small bowl. Toss cubes of meat into the mixture until evenly coated.
- In a heavy ovenproof saucepan or Dutch oven with a lid, heat vegetable oil over medium-high heat. Add beef cubes and cook them over medium heat, turning to brown all sides of the meat. Do this in batches to avoid crowding the meat and take your time so that they brown nicely. Remove meat from the pan as it cooks.
- When all the meat has browned, add the chopped onion to the pot and cook, stirring, for about 5 minutes or until softened. Add tomato juice, basil or oregano and the browned beef. Bring to a boil, then cover the pot and place in the preheated oven. Bake for 1 hour without stirring. Add potatoes, carrots and wine, broth or water, then replace the cover and continue to bake for 1 to 1-1/2 hours or until the meat is fork-tender and the vegetables are cooked.
Servings: 4
How kids can help
Toss cubes of meat into the flour mixture.
Prepare carrots and potatoes for the stew.
Try it With:
Easy Muffin Loaf
Related Recipes:
Beef and Vegetable Stew
Curried Beef Stew
Old-Fashioned Beef Stew
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