A warm, hearty stew was the choice for one day earlier this week as it was quite chilly . . . and we still had some of our own potatoes left from last year to use in it. :) They are almost gone, though!
It was served over Baked Brown Rice and along with a salad, a dinner time staple this week.
I made some alterations to the stew recipe such as using ground beef instead of a roast cut up into pieces since that is what I had on hand. Though here is the original recipe with some of my changes in italics . . . .
Oven Beef Stew
-1/4 cup all-purpose flour
-1/4 teaspoon salt (I added more)
-1/4 teaspoon pepper (I added more)
-1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
-1 medium onion, chopped
-3 garlic cloves, minced
-1 tablespoon canola oil (I used olive)
-3 cups beef broth
-1 can (14-1/2 ounces) stewed tomatoes, cut up (so nice to use our own canned ones!)
-3/4-1 teaspoon dried thyme
-3 large potatoes, peeled and cut into 1-inch cubes
-3 medium carrots, cut into 1/4-inch slices
-1/2 cup frozen peas, thawed
In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas (as we had some leftover corn, I added that, too); cover and let stand for 5 minutes before serving. Enjoy!