my oven baked stew
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.
prep time
1 Hr
cook time
2 Hr 30 Min
method
---
yield
6 - 8
Ingredients
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds stew meat, cut in 1 inch cubes
- 1 medium onion, chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 - 14-oz. cans beef broth
- 1 - 14-oz. cans diced tomatoes
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon kosher salt
- 2 teaspoons 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 cup frozen peas, thawed
- ~~ - optional: 2 med. turnips, grated, or cut into 1 inch cubes
How To Make my oven baked stew
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Step 1In a plastic bag, combine flour, salt and pepper. Add beef chunks, several pieces at a time, and shake to coat. Save remaining flour.
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Step 2Heat 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.
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Step 3Add the potatoes, carrots, celery (and turnips, if using). Cover and bake 1 hour longer or until meat and veggies are tender.
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Step 4Thicken 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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