BAKED STEW WITH ROOT VEGETABLES

Baked Stew with Root Vegetables image

This hearty, savory stew will fill you up without emptying your wallet! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 8 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour, divided
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup canola oil
1 large onion, chopped
3 tablespoons butter
2 garlic cloves, minced
5 cups beef broth
1 bay leaf
3 celery ribs
3 medium parsnips, peeled
3 medium carrots
1 small rutabaga, peeled

Steps:

In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches. Remove and keep warm., In the same pan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil., Cover and bake at 350° for 1 hour. Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 405 calories, Fat 23g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 770mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.