Baked Stew with Root Vegetables

Name: Baked Stew with Root Vegetables
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 liters beef broth; 907 grams boneless beef chuck roast, cut into 1-inch cubes; 3 Tbsps butter; 56 milliliters canola oil; 3 mediums carrots; 3 ribs celery ribs; 125 grams all-purpose flour, divided; 2 garlic cloves, minced; 1 large onion, chopped; 3 mediums parsnips, peeled; 1 teaspoons pepper; 1 small rutabaga, peeled; 1 teaspoons salt

Baked Stew with Root Vegetables requires approximately 3 hours and 5 minutes from start to finish. One portion of this dish contains around 27g of protein, 25g of fat, and a total of 442 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Winter. It works well as a main course. A mixture of pepper, rutabaga, beef chuck roast, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Baked Root Vegetables, Honey Roasted Root Vegetables, and One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables.

Instructions

In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Ziploc Bags

Add beef, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches.

Ingredients you will need

Shake

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Remove and keep warm.

In the same pan, saute onion in butter until crisp-tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil.

Ingredients you will need

Bay Leaves

Garlic

Broth

All Purpose Flour

Beef

Cover and bake at 350° for 1 hour.

Equipment you will use

Oven

Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf.

Ingredients you will need

Vegetable