Katiecooks
New member
Ingredients:
2 pounds beef chuck steak
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C all-purpose flour, divided
2 Tbls. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) beef broth
1 1/2 C dry red wine or beef broth
1 bay leaf
1/2 tsp. dried thyme
6 to 8 baby carrots, peeled and cut into chunks
1 Tbls. butter
8 oz. sliced mushrooms
1 bag frozen pearl onions, thawed.
Directions:
Preheat oven to 350 degrees. Cut the beef into 1-inch cubes and place in a bowl. Sprinkle the beef with the salt and pepper. Add in half of the flour and toss the beef to coat completely.
In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the beef and brown on all sides. Add the chopped onion; cook, stirrring, for 4 minutes. Add the garlic and the remaining flour, mix well. Stir in the broth, wine, bay leaf and thyme; bring mixture to a boil.
Cover the dish; transfer to oven. Bake for 1 hour. Remove the dish from the oven; add the carrots. Return to oven and bake for 35 minutes longer.
Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring, until onions begin to brown, 5 to 7minutes.
Remove the dish from oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.
Hearty and delicious!
2 pounds beef chuck steak
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C all-purpose flour, divided
2 Tbls. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) beef broth
1 1/2 C dry red wine or beef broth
1 bay leaf
1/2 tsp. dried thyme
6 to 8 baby carrots, peeled and cut into chunks
1 Tbls. butter
8 oz. sliced mushrooms
1 bag frozen pearl onions, thawed.
Directions:
Preheat oven to 350 degrees. Cut the beef into 1-inch cubes and place in a bowl. Sprinkle the beef with the salt and pepper. Add in half of the flour and toss the beef to coat completely.
In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the beef and brown on all sides. Add the chopped onion; cook, stirrring, for 4 minutes. Add the garlic and the remaining flour, mix well. Stir in the broth, wine, bay leaf and thyme; bring mixture to a boil.
Cover the dish; transfer to oven. Bake for 1 hour. Remove the dish from the oven; add the carrots. Return to oven and bake for 35 minutes longer.
Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring, until onions begin to brown, 5 to 7minutes.
Remove the dish from oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.
Hearty and delicious!