LOCATION: Recipes >> Beef Veal >> Beef Stew 43
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Beef Stew 43
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Oven Baked Stew
3 Tbsp oil
2 lb beef stew meat, cut into 1 1/2 inch cubes
1/3 cup flour or 1/4 cup cornstarch
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
16 oz can tomatoes, undrained, cut up
10 oz beef broth (oxo is fine)
2 cups cubed peeled potatoes
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1 bay leaf
Heat oven to 325 degrees. Heat oil in 4 quart Dutch oven over medium
heat. Brown beef cubes in oil. Add flour, salt, garlic powder and
pepper. Stir in tomatoes and beef broth; mix well. Bring mixture
to a boil, stirring frequently. Add remaining ingredients; mix
well. Cover; bake at 325 for 2 hours or until meat is tender,
stirring twice during baking. Remove bay leaf.
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