Adventures Recipes

Sunday, February 19, 2006

Oven Beef Stew

Oven Beef Stew
adapted from Cooking Light Bulletin Board
1 Tbsp. olive oil
2 lb. stew meat, cut in 1½" cubes
1/3 cup flour
1 tsp. salt
2 cloves garlic, minced
1 tsp. marjoram
1 can diced tomatoes (12 oz.) undrained
10 oz. beef broth
1/2 cup dry red wine
2 cups potatoes, peeled and cubed
1 cup celery, sliced
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper
1/2 cup frozen peas (optional)
3 tablespoons chopped fresh parsley (optional)

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.


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