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Oven Baked Beef Stew

chef.gonzalo's picture
Ingredients
  All-purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beef stew meat 1 1⁄2 Pound, cut into 1-inch cubes
  Carrots 4 Medium, cut into 2-inch strips
  Onions 4 Small, quartered
  Water 2 Cup (32 tbs)
  Tomato paste 6 Ounce (1 Can)
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Crushed dried thyme 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Frozen peas 10 Ounce, broken apart (1 Package)
  Refrigerated biscuits 6 (1 Package)
  Milk 1⁄2 Cup (8 tbs)
  Crushed crisp rice cereal 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
4

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