Oven Beef Stew Recipe - Cooking Index
Oven Beef Stew Recipe - Cooking Index
If all you find is stew meat on the bone, use at least 3 pounds. Meat on the bone gives a terrific flavor to dishes. It does have more flavor than meat cooked off the bone but is a bit less delicate to eat. This is why some people prefer T-bone steaks to boneless sirloin. The bone imparts flavor to the meat.
Courses: Soup| 2 lbs | 908g / 32oz | Boneless beef - cubed for stew |
| 3 tablespoons | 45ml | Flour |
| 3 tablespoons | 45ml | Onions - sliced 1/4" thick (medium) |
| 6 | Carrots - sliced 1/4" thick | |
| 4 | Potatoes - sliced 1/3" thick (medium) | |
| 1 1/2 cups | 355ml | Red wine |
| 1 tablespoon | 15ml | Dijon mustard |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Cold water |
Preheat oven to 350 degrees.
Toss beef with flour. Grease a large, deep pan or a Dutch oven. Layer pan with 1/3 onions, 1/3 carrots, followed by 1/3 potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and then the rest of the vegetables.
Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid. Bake 1 to 1 1/2 hours until tender. Thicken gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.
This recipe yields 6 to 8 servings.
Variations: Use lamb instead of beef. If you prefer lamb, use white wine and lemon juice instead of the mustard and add 2 teaspoons dried rosemary.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
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