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Rich Beef Stew
Hearty Meat Dishes
Prep time:
20 minutesBake time :
2 hours“Tender chunks of beef slowly baked with carrots, celery and baby onions is a great warming meal on a cold winter night.”
Ingredients
Serves 4
- 2 lb. beef round cubes
- 2 tbsp. all-purpose flour
- 3 stalks celery
- 1/4 cup olive oil
- 1 1/2 cups baby onions
- 3/4 lb. carrots, peeled and sliced
- 1/4 lb. bacon, chopped
- 4 tsp. Worchestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- 4 cups beef broth
- 1/8 tsp. salt
- 1/8 tsp. black pepper
Directions
1
Preheat oven to 325°F. In a large bowl, toss the beef in the flour until evenly coated. Trim and slice the celery and set aside.
2
Heat the olive oil in a large skillet. Add onions and sauté for 5 minutes. Remove with a slotted spoon and set aside. Sauté the beef, in batches if necessary, until browned.
3
Add the celery, carrots, bacon, Worcestershire sauce, bay leaves and thyme to the skillet. Sauté for 4 minutes. Transfer to a large ovenproof casserole dish. Gradually stir in the broth. Add the salt and pepper.
4
Cover the casserole dish and bake for 1 hour 15 minutes. Add the onions and bake until the sauce thickens and vegetables are tender, about 45 minutes longer. Serve warm.
Variations(0)
Reviews(1)
Grandma's Secret Tip
Grandma's Secret Tip
For extra flavor, use 1/4 lb. chopped chorizo sausage instead of the bacon in Step 3 and add 3/4 lb. green beans.
Serving Suggestion
Serving Suggestion
This hearty beef stew can be served in a bread bowl. Just hollow out round mini bread loaves, fill with stew and serve!
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There was too much meat in this dish for my taste and, being from the Midwest, I'm accustomed to having peas in my beef stew. I wasn't very impressed with the stew fresh from the oven, as the meat hadn't absorbed much of the flavor of the stew. It was much better as left overs the next day.