Easy Oven Beef And Vegetable Stew
|Stewing beef||1 1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Potatoes||1 Pound, cut in to chunks (2 Large)|
|Carrots||3 Large, cut in to chunks|
|Garlic||3 Clove (15 gm), minced|
|Diced turnip||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|Beef stock/Canned bouillon||1 1⁄4 Cup (20 tbs)|
|Tomato sauce/1 can||7 1⁄2 Ounce (213 Milliliter)|
|Dried thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Remove all visible fat from beef; cut beef into 1-in/2.5 cm cubes.
In large casserole or Dutch oven, toss beef with flour.
Add onions, potatoes, carrots, garlic, turnip, water, beef stock, tomato sauce, thyme, oregano, pepper, bay leaf and orange rind; stir to mix.
Bake, covered, in 325°F/160°C oven for 3 hours, stirring occasionally (if you remember).
Remove bay leaf.