Baked Stew with Root Vegetables |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This hearty, savory stew will fill you up without emptying your wallet! Ingredients:
1 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 8 servings (3 quarts).
|
|