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Oven Beef Stew


  • 2 lb. beef chuck steak
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup all-purpose flour, divided
  • 2 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14-1/2 oz.) beef broth
  • 1-1/2 cups dry red wine, or beef broth
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • Ad

  • 6 carrots, peeled and cut into chunks
  • 1 Tbsp. butter, or margarine {not spread}
  • 8 ounces sliced mushrooms
  • 1 bag (1 pound) frozen pearl onions, thawed


Preheat oven to 350 degrees F. Cut the beef into 1-inch cubes and place in a bowl. Sprinkle the beef with salt and pepper. Add in half of the flour and toss the beef to coat. 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 to a boil. Cover the dish; transfer to oven. Bake 1 hour. Remove the dish from oven; add the carrots. Return to oven and bake for 35 minutes longer.

Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.


Tip: to make cutting meat easier and even cubes, slightly freeze meat. If steak is already frozen, cut it before completely thawed.

By Connie from Cotter, AR

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