my oven baked stew

(1 rating)
Recipe by
Marlene Fields
Walla Walla, WA

The most fun thing about stews, soups, or chili is that we can change it every time we make it. So I think you could say this is a preliminary blueprint. We like it with big hot chunks of artisan bread to dip in and sop up. I usually add about a half teaspoon of Blue Agave as a sweetener; some prefer a bit of sugar, or no sweetener at all.

(1 rating)
yield 6 - 8
prep time 1 Hr
cook time 2 Hr 30 Min

Ingredients For my oven baked stew

  • 1/2 c
    flour
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 1/2 lb
    stew meat, cut in 1 inch cubes
  • 1 md
    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 md
    potatoes, peeled, cut into 1 inch cubes
  • 3 md
    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

How To Make my oven baked stew

  • 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.

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