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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
2 lbs beef stew meat, cut into 1 1/2 inch cubes |
2 teaspoons salt |
1/2 cup all-purpose flour, about |
1 1/2 cups water |
6 carrots, peeled and cut into 1-inch chunks |
1 lb fresh mushrooms (whole or quartered) |
4 dried morels, crushed (optional) |
10 small whole onions, peeled (or frozen baby onions, thawed) |
1/2 cup chopped fresh parsley, plus extra for garnish |
Directions:
1. Preheat oven to 500°; line a heavy baking sheet with heavy foil; coat with cooking spray.
2. Pat the meat chunks dry with paper towels.
3. Combine the salt and flour in a plastic zip-lock bag; add the meat chunks and shake until coated with flour; then shake off the excess.
4. Arrange the meat chunks in a single layer on the baking sheet with a little space in between so they brown properly.
5. Bake for 20 minutes until browned; decrease heat to 350°.
6. Remove the beef from the oven and transfer to a heavy 3-quart Dutch oven.
7. Pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits.
8. Pick up the edges of the foil and carefully pour over the beef.
9. Add the remaining water, carrots, fresh mushrooms, dried morels, onions, and 1/2 cup chopped parsley to the pot.
10. Cover tightly and bake for 2 1/2 to 3 hours, until the meat is very tender (Check every hour or so, may need to add more water).
11. Remove from the oven and sprinkle with parsley before serving.
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