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Kittencal's Oven Beef & Vegetable Stew

Created by KittenCal on August 11, 2011

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon fresh ground black pepper (more to season while cooking)
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper (can use more)
2 pounds beef blade roast (cut into 1-inch cubes, or beef chuck)
Bacon fat (or oil, as needed, I usually use bacon fat in place of the oil you can use both if desired or just oil)
1 yellow onion, chopped (large onion)
6 large garlic cloves, finely chopped (do not finely mince)
Crushed chili flakes (optional - adjust to heat level)

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.