MY OVEN BAKED STEW

My Oven Baked Stew image

Provided by Marlene Fields

Time 3h30m

Number Of Ingredients 17

Previous Next

1/2 c flour
1 tsp salt
1/2 tsp pepper
1 1/2 lb stew meat, cut in 1 inch cubes
1 medium onion, chopped
3 clove garlic minced
1 Tbsp olive oil
2 14-oz. cans beef broth
1 14-oz. cans diced tomatoes
1 1/2 tsp worcestershire sauce
1 tsp kosher salt
2 tsp dried thyme
3 medium potatoes, peeled, cut into 1 inch cubes
3 medium carrots, cut into 1/4 inch slices
2 ribs celery, sliced in 3/4 inch slices
1 c frozen peas, thawed
~~ optional: 2 med. turnips, grated, or cut into 1 inch cubes

Steps:

1. In a plastic bag, combine flour, salt and pepper. Add beef chunks, several pieces at a time, and shake to coat. Save remaining flour.
2. Heat oven to 375 degrees. In a Dutch Oven heat the oil over medium-high heat and brown the beef, onions and garlic together. Gradually stir in the broth, tomatoes, Worcestershire Sauce, thyme and kosher salt. Cover and bake in pre-heated oven for 1 1/4 hours.
3. Add the potatoes, carrots, celery (and turnips, if using). Cover and bake 1 hour longer or until meat and veggies are tender.
4. Thicken with reserved flour that you've stirred with a bit of water. Cover and cook on stovetop until thickened, about 10 - 15 minutes. Stir in thawed peas; cover and let stand for 5 minutes.