Oven Baked Beef Stew Recipe

Summary

Preparation Time5 MinCooking Time2 Hr 0 Min
Ready In2 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 All-purpose flour1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Pepper1⁄8 Teaspoon
 Beef stew meat1 1⁄2 Pound, cut into 1-inch cubes
 Carrots4 Medium, cut into 2-inch strips
 Onions4 Small, quartered
 Water2 Cup (32 tbs)
 Tomato paste6 Ounce (1 Can)
 Vinegar1 Tablespoon
 Sugar1 Teaspoon
 Crushed dried thyme1⁄8 Teaspoon
 Garlic1 Clove (5 gm), minced
 Bay leaf1
 Frozen peas10 Ounce, broken apart (1 Package)
 Refrigerated biscuits6 (1 Package)
 Milk1⁄2 Cup (8 tbs)
 Crushed crisp rice cereal1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 837 Calories from Fat 355

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 10.8 g54.2%

Trans Fat 0 g

Cholesterol 137.6 mg

Sodium 1684.7 mg70.2%

Total Carbohydrates 63 g21%

Dietary Fiber 9.4 g37.6%

Sugars 22.7 g

Protein 58 g115.6%

Vitamin A 251.9% Vitamin C 59.7%

Calcium 16.3% Iron 38.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350°F.
2. In a plastic bag mix flour, salt, and pepper; add the beef cubes, a few at a time; shake to coat evenly.

MAKING
3. Place coated beef cubes in a 3-quart casserole; add carrots and onions.
4. In bowl mix together water, tomato paste, vinegar, sugar, thyme, garlic, and bay leaf; pour over meat mixture in casserole.
5. Bake, covered, in 350°F oven for about 2 hours.
6. Stir in frozen peas into stew mixture; cover and bake 20 minutes longer.
7. Remove casserole from oven; discard bay leaf.
8. Increase oven temperature to 425°F
9. Meanwhile, quarter the refrigerated biscuits; dip each quarter in milk, then roll in cereal.
10. Place atop hot stew.
11. Bake, uncovered, in 425° F oven for about 12 minutes or till biscuits are done.

SERVING
12. Serve the stew in soup plates and serve hot with toasted garlic bread.
Quantcast