Sometimes you just want to throw a bunch of ingredients into a Dutch oven, stick it in the oven and forget about it! That was me on Saturday – I was in the mood for comfort food, and I hadn’t made beef stew in ages. It was a big hit with the fellas, especially since I served it with yeast rolls!
- 1 tablespoon oil
- 1/4 cup flour
- 1 lb. stewing beef
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon tomato paste
- 4 carrots, peeled and sliced
- 2 Idaho potatoes, peeled, and cut into 1″ chunks
- salt and pepper
- Preheat oven to 325º.
- On top of the stove, heat oil in a Dutch oven. Dredge beef in flour and place in pan, browning it on both sides. Add onion and garlic and stir.
- Add beef broth, bay leaves, and tomato paste to pan – let it come to a boil. Add the carrots, potatoes – making sure they’re submerged in the stock. Season with salt and pepper and place in oven.
- Bake for 1 hour and 45 minutes.
