Kittencal's Oven Beef & Vegetable Stew

25m
Prep Time
90m
Cook Time
1h 55m
Ready In


"This stew is started on top of the oven then transfer to the oven to finish cooking, you will need a Dutch oven for this… Serve with a crusty loaf of bread"

Original is 6 servings

Nutritional

  • Serving Size: 1 (614.6 g)
  • Calories 678.5
  • Total Fat - 36.9 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 107.4 mg
  • Sodium - 1141 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 9.1 g
  • Sugars - 9.8 g
  • Protein - 32.6 g
  • Calcium - 102.3 mg
  • Iron - 5.5 mg
  • Vitamin C - 35.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place the flour with seasoned salt, black pepper, garlic powder and cayenne in a large resealable plastic bag.

Step 2

Add in the the beef cubes, seal and turn the bag to coat the beef cubes in the flour.

Step 3

Heat the bacon fat or oil in a Dutch oven over medium-high heat (using enough oil or bacon fat to coat the bottom of your Dutch oven) brown the beef in batches on all sides until well browned; remove to a plate or bowl.

Step 4

To the Dutch oven add onion; cook until softened (about 4 minutes).

Step 5

Add in chopped garlic, chili flakes and thyme; cook stirring for 2 minutes.

Step 6

Add in wine and cook stirring constantly for about 3 minutes.

Step 7

Add in chopped tomatoes with their juice, beef broth, Worcestershire sauce, tapioca, bay leaf and the browned beef; bring to a boil stirring constantly; remove from the heat.

Step 8

Cover and cook in a preheated 350 degree F oven for 1 1/2 hours.

Step 9

Remove from oven and stir in carrots, potatoes and celery or peas; return to oven and continue cooked covered for about 1 hour longer or until meat and vegetables are tender (removing about halfway through to season with seasoned salt and pepper to taste).

Step 10

Discard bay leaf before serving.

Tips


No special items needed.

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