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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 498.4
  • Total Fat: 19.0 g
  • Cholesterol: 137.0 mg
  • Sodium: 919.2 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 55.8 g

View full nutritional breakdown of Oven Beef Stew calories by ingredient
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Oven Beef Stew

Submitted by: EM4488

Introduction

Recipe from great american home cooking Recipe from great american home cooking
Number of Servings: 4

Ingredients

    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

Directions

1. Preheat oven to 350F. Cut the beef into 1 inch cubes and place in a bowl. Sprinkle the eef with the salt and pepper. Add in half of the flour and toss beef to coat.

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.






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