Thursday, May 5, 2016

Oven Beef Stew ~ A Recipe to Share

A month or so ago, Mom, Leah and I changed our 'cooking schedules' a bit, so now we each have one week (and alternate as before.) This week is my week again to cook, and in addition to some old favorites, several new recipes have been tried which has been fun!

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!


  1. Perfect for chilly day. A hearty stew is one of my husband's favourites. Sometimes I put in a chopped rasher of bacon with the meat,for a taste, and occasionally a few mushrooms. It's the sort of dish that will take any alterations quite happily.

    1. Those are good additions, Elizabeth! Yes, with stew, the possibilities are almost endless. It makes it fun to experiment with them!

  2. AnonymousMay 06, 2016

    Sounds delicious! Thanks for sharing.


    1. You're welcome, Victoria! :)

  3. We are heading to winter and new hearty recipes are always welcome. Thank you.

    1. You're welcome, Suze! Hope you enjoy. :)

  4. AnonymousMay 09, 2016

    Ah cooking! There a household chore that never seems like work!
    I never heard of making stew in the oven before. That's interesting.
    I bet it's easy for working days, when you need a meal that you can leave too cook by itself.
    Thanks for posting! :D (Recipes are some of my favorites! lol!)

  5. It is a lot of fun to do, Christina, isn't it? Making stew in the oven is quite a time saver. It's really nice to just stick it in there and not have to worry about keeping an eye on it or stirring it.

    You're welcome for sharing!


Thanks so much for your comment! Each one is read and enjoyed. :)