Beef Stew

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
  1. Preheat oven to 325º.
  2. 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.
  3. 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.
  4. Bake for 1 hour and 45 minutes.


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