Sunday, February 11, 2007

Oven Beef Stew

Oven Beef Stew

(I talked about this recipe here)

1 tablespoon olive oil
2 pounds stew meat, cut into cubes
1/3 cup all-purpose flour
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon marjoram
12 ounces diced tomatoes, undrained
10 ounces beef broth
1 cup dry red wine
2 cups potatoes, peeled and cubed
1 cup celery, chopped
4 medium carrots, sliced
3 small onions, chopped
1/4 teaspoon black pepper

Preheat oven to 325.
Heat oil in Dutch oven over medium heat. Brown beef cubes in oil.
Add flour, salt, garlic powder, marjoram, and pepper.
Stir in tomatoes, broth and wine; mix well.
Bring to a boil, stirring frequently.
Add potatoes, celery, carrots, onions, and pepper; mix well.
Cover and bake at 325 for 2 hours or until meat is tender, stirring twice during baking.

makes 8 1-cup servings
source: SandyM, CLBB
HUs: 7

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