Oven Beef & Mushrooms Stew Recipe
Ingredients
| 2 pounds beef stew meat | ||
| Salt | 2 Teaspoon | |
| Flour | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 6 carrots, cut in large pieces | ||
| 1/2 pound mushrooms, whole or large pieces | ||
| Onions | 10 Small | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Chopped parsley for garnish | ||
Directions
Sprinkle meat with salt, then dust with flour, shaking off excess.
Arrange pieces in an ungreased baking pan, keeping them slightly separated.
Bake in a very hot oven (500°) for 20 minutes.
Remove from oven and pour water into pan, stirring to scrape free the browned particles.
Add carrots, mushrooms, onions, and 1/2 cup chopped parsley.
Cover pan tightly with lid or foil, and bake in a moderately hot oven (375°) for 2 1/2 hours, or until meat is very tender; stir once or twice while cooking.
Garnish with more chopped parsley.
Arrange pieces in an ungreased baking pan, keeping them slightly separated.
Bake in a very hot oven (500°) for 20 minutes.
Remove from oven and pour water into pan, stirring to scrape free the browned particles.
Add carrots, mushrooms, onions, and 1/2 cup chopped parsley.
Cover pan tightly with lid or foil, and bake in a moderately hot oven (375°) for 2 1/2 hours, or until meat is very tender; stir once or twice while cooking.
Garnish with more chopped parsley.
Chef
