Cooking this hearty stew in the oven makes it almost effortless — no constant stirring required. Perfect for a chilly winter evening.
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3 lbs. (1.5 kg) beef stew meat, cut into 1-inch (2 cm) cubes |
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1 tbsp. (15 mL) flour |
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1/2 tsp. (2 mL) salt |
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1/4 tsp. (1 mL) pepper |
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1 tbsp. (15 mL) vegetable oil |
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1 medium onion, chopped |
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2-1/2 cups (625 mL) tomato juice |
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1 tsp. (5 mL) crumbled basil or oregano |
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3 medium potatoes, peeled and cubed |
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2 medium carrots, cut into 1-inch (2 cm) pieces |
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1/2 cup (125 mL) red wine, beef broth or water |
- Preheat the oven to 375° F (190° C).
- Combine the flour with the salt and pepper in a small bowl. Toss the cubes of meat into this mixture until they are evenly coated.
- In a heavy ovenproof saucepan or Dutch oven with a lid, heat the vegetable oil over medium-high heat. Add the beef cubes and cook them over medium heat, turning to brown all sides of the meat. Do this in batches to avoid crowding the meat and take your time so that they brown nicely. Remove meat from the pan as it cooks.
- When all the meat has browned, add the chopped onion to the pot and cook, stirring, for about 5 minutes, or until softened. Add the tomato juice, basil or oregano and the browned beef. Bring to a boil, then cover the pot and place in the preheated oven. Bake for 1 hour without stirring. Add the potatoes, carrots and the wine, broth or water, then replace the cover and continue to bake for 1 to 1-1/2 hours — or until the meat is fork-tender and the vegetables are cooked.
Makes 4 servings.
How kids can help:
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Toss the cubes of meat in the flour mixture. |
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Prepare the carrots and potatoes for the stew. |
