Oven Beef StewSubmitted by: EM4488
IntroductionRecipe from great american home cooking Recipe from great american home cooking
2 pounds beef chuck steak
1/2 tsp salt
1/4 tsp black
1/4 C all purpose flour, divided
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) beef broth
1.5 C dry red wine or beef broth
1 bay leaf
1/2 tsp dried thyme
6 carrots, peeled and cut into chunks
1 blsp butter
8 oz sliced mushrooms
1 bag (1 pound) frozen pearl onions, thawed
2. In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the beef and brown on all sides. Add the chopped onion; cook, stirring, for 4 minutes. Add the garlic and the remaining flour; mix well. Stir in the broth, wine, bay leaf and thyme; bring mixture to a boil.
3. Cover the dish; transfer to oven. Bake for 1 hour. Remove the dish from oven; add the carrots. Retrun to oven and bake for 35 minutes longer.
4. Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring , until onions begin to brown, 5-7 minutes.
5. Remove the dish from oven. Add mushrooms and onions to the stew. Return to the oven and bake for 10 minutes. Remove the bay leaf adn serve
(Cooks secret: Beef slices more easily and neatly if it is sslightly frozen. If you're starting w/ frozen steak, cut it before it has completely thawed. Or, if you're using fresh steak, place it in the freezer for 15 minutes.)
Number of Servings: 4
Recipe submitted by SparkPeople user EM4488.