Provided by Woman's Day
Heat oven to 325°F. Place flour and beef in a large plastic food bag; seal bag and shake until beef is well coated.
Heat oil in a 5-qt or larger Dutch oven over medium-high heat. Add beef; cook, turning to brown all sides and adding more oil if needed. Stir in onions, garlic, thyme, rosemary, salt and pepper. Add broth and wine; bring to a boil.
Bake, covered, 30 minutes. Stir in vegetables. Cover and bake 1 1⁄4 hours or until beef and vegetables are tender when pierced.
Remove 11⁄2 cups vegetables and 1 cup liquid; purée in food processor or blender. Stir into pot. Transfer 1⁄2 the stew to a shallow 2 1⁄2-qt casserole for leftover recipe.
Leftover Recipe
Heat beef stew (from leftovers) in a covered 2 1/2-qt casserole in a 400°F oven. Uncover, top with refrigerated buttermilk biscuits. Bake until biscuits are done and nicely golden.
Calories 355 Fat 13g Saturated fat 4g Cholesterol 75mg
Sodium 747mg Carbohydrate 33g Fiber 5g
This recipe has been added to the following public cookbooks:
Delicious Looking Foods,
Carole'S Cookbook,
GTV's Favorite Family Fixin's,
my saved reciepes I've collected,
Roxann's Greatest meals
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | maggie
12/10/08 01:11 PM | I love stewI tried this recipe but altered it just a tad bit. I added 1 cup red wine, i tbsp dried beef base disolved in 1 1/2 cups water and an 8 oz can tomato sauce. The gravy was so delicious I ate some of the beef and broth as a sandwich on a bun just after the meat boiled. DELICIOUS! I then continued to let it simmer covered on the stove instead of baking and added my veggies at the 30 minute mark until tender. YUM |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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