Oven Baked Beef Stew Recipe
Ingredients
1/4 cup all-purpose flour
1 1/2 pounds beef stew meat, cut into 1-inch cubes
3 to 4 medium carrots, cut into 2-inch strips
4 small onions, quartered
2 cups water
1 6-ounce can tomato paste
1 tablespoon vinegar
1 teaspoon sugar
1/8 teaspoon dried thyme, crushed
1 clove garlic, minced
1 bay leaf
1 10-ounce package frozen peas, broken apart
1 package refrigerated biscuits (6 biscuits)
Milk
1/4 cup crisp rice cereal, crushed
Directions
In paper or plastic bag combine flour, 2 teaspoons salt, and 1/8 teaspoon pepper.
Add beef cubes, 1/4 at a time; shake to coat.
Place beef cubes in a 2 1/2 or 3-quart casserole; add carrots and onions.
In bowl combine water, tomato paste, vinegar, sugar, thyme, garlic, and bay leaf; pour over meat mixture in casserole.
Bake, covered, at 350° for 2 hours.
Stir frozen peas into stew mixture; cover and bake 20 minutes longer.
Remove casserole from oven; discard bay leaf.
Increase oven temperature to 425° Meanwhile, quarter biscuits; dip in milk, then roll in cereal.
Place atop hot stew.
Bake, uncovered, at 425° till biscuits are done, about 12 minutes.
Add beef cubes, 1/4 at a time; shake to coat.
Place beef cubes in a 2 1/2 or 3-quart casserole; add carrots and onions.
In bowl combine water, tomato paste, vinegar, sugar, thyme, garlic, and bay leaf; pour over meat mixture in casserole.
Bake, covered, at 350° for 2 hours.
Stir frozen peas into stew mixture; cover and bake 20 minutes longer.
Remove casserole from oven; discard bay leaf.
Increase oven temperature to 425° Meanwhile, quarter biscuits; dip in milk, then roll in cereal.
Place atop hot stew.
Bake, uncovered, at 425° till biscuits are done, about 12 minutes.
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