Oven Baked Beef Stew
|Stewing beef||3 Pound, cut into 1 inch chunks|
|Potatoes||2 Medium, pared and cut into cubes|
|Carrots||3 , pared and cut into 1/2 inch slices|
|Onion||1 Medium, cut into pieces|
|Sliced celery||1 Cup (16 tbs)|
|Canned tomatoes||16 Ounce, undrained (1 Can)|
|Canned cut green beans||16 Ounce, drained (1 Can)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Red wine/Beef broth||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Bay leaves||2 Small|
1. Preheat convection oven to 325°F.
2. Combine beef, potatoes, carrots, onion, celery, undrained tomatoes, green beans and bread crumbs in a 4-quart casserole suitable for microwave and convection heat.
3. Combine beef broth, wine, cornstarch, brown sugar, salt and pepper; stir into meat mixture. Add bay leaves. Cover with casserole lid.
4. Place casserole on bottom metal rack. Cook in microwave/convection oven 90 minutes at Combination I, or until meat is tender; stir once. Let stand covered 10 minutes; remove bay leaves.