Sunday, November 05, 2006

Oven Beef Stew

From Good Housekeeping Great American Classics Cookbook

2 1/2 pounds beef chuck, trimmed and cut into 2" pieces
1 tsp salt
1/4 tsp ground black pepper
4 tsp vegetable oil
1 Tbsp butter or margarine
1 large onion, chopped
1 stalk celery, chopped
2 garlic cloves, finely chopped
1/2 tsp dried thyme
2 Tbsp all-purpose flour
2 C chicken broth
1 Tbsp tomato paste
1 bay leaf
4 large carrots, peeled and cut into 2" pieces
1 pound all-purpose potatoes, peeled and cut into 2" pieces
1 Tbsp chopped fresh parsley

Preheat oven to 375. Pat beef dry with paper towels. In bowl, toss beef with 1/2 tsp salt and pepper.

In nonreactive 5qt dutch oven, heat 2 teaspoons oil over medium-high heat. Add half of beef; cook until well browned, about 5 minutes, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining beef, adding 2 teaspoons oil if necessary.

Reduce heat to medium; add butter and heat until melted. Add onion, celery, garlic, thyme, and remaining 1/2 teaspoon salt. Cook until onions and celery are tender, about 5 minutes. Stir in flour; cook 1 minute. Stir in broth, tomato paste, and bay leaf; cook, stirring until browned bits are loosened from bottom of pot.

Return beef to Dutch oven; heat to boiling. Cover tightly and bake 1 hour. Stir in carrots and potatoes; cover and bake until meat and vegetables are fork-tender, about 1 hour. Sprinkle with parsley.

1 comment:

Miskaj said...

I took a few of your delicious recipes and must have gained 5 pounds just getting here! :) A really nice site and so glad I dropped by! Thanks for sharing with me! I am so glad there are people like you around! Well, you stay safe and be blessed and I pray all will be well with you always. In HIS love, Katie