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Superb Oven Stew |
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Serves: 6
Print this Recipe
2 pounds beef (lean) cut into 1-inch cubes
1/2 cup unbleached flour, white
2 tablespoons olive oil
2 onions, medium, cut into 1/4-inch slices
3 cloves garlic, minced or pressed
1/4 cup parsley, fresh, chopped
1/2 teaspoon thyme leaves
1 1/2 cups beef stock base (preferably low-sodium)
1 cup beer
6 carrots, cut into 1-inch chunks
3 potatoes, unpeeled, medium, quartered
1 cup frozen green peas
1 tablespoon white wine vinegar
This is my mother's recipe, but I added the carrots, potatoes, and peas. Try serving
steamed broccoli and a salad to complete the meal.
1. Preheat oven to 325ºF.
2. Coat meat with flour and brown in oil in heavy skillet.
3. Layer meat and onions in 2-quart casserole.
4. Sauté garlic in skillet. Add parsley, thyme, and beef stock. Scrape bottom of pan to loosen meat particles. Pour over meat in casserole. Pour beer over meat.
5. Cover casserole and bake for 1½ hours. Add carrots and potatoes and bake for 1½ hours. Add carrots and potatoes and bake for 45 minutes more, covered. Add peas and wine vinegar, stir in, and bake, uncovered, for 10-15 minutes.
Food exchanges per 1½-cup serving: 2 BREAD, 4 lean MEAT
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