Beef Stew

Although I've been enjoying a self-imposed sabbatical from 'Round the Chuckbox, it's time to get cookin' again. My son and I enjoyed a simple beef stew last night that I baked in the oven

Here's the recipe:


BEEF STEW

2 pounds beef chuck roast, cubed
1 medium onion, chopped.
1 cup red wine
1-1/2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
3 tablespoons all-purpose flour
2 medium carrots, cut into 1/2-inch rounds
4 medium potatoes, cut ieighth'shths

Pre-heat oven to 350 degrees. Lightly season cubed beef chuck roast salt and ground black pepper. Brown beef in hot oil in a 3-quart Dutch oven in 2 to 3 batches to avoid overcrowding. Remove each batch of beef to a plate after it is browned. Sauté onions in hot oil until browned, about 5 minutes.

Return browned beef to Dutch oven. Add red wine, beef broth, Worcestershire sauce, tomato paste, bay leaves and thyme to Dutch oven. Stir, replace lid and set inside oven. Bake for 1 hour. Prepare a slurry by whisking flour into 1/2-cup cold water. Remove lid and pour slurry into stew. Immediately stir until thickened. Replace lid and return to oven.

Meanwhile, prepare vegetables. Bring 1-quart salted water to a boil in a medium saucepan. Add potatoes and carrots. Reduce heat to a simmer and continue cooking until fork tender, about 10 to 15 minutes. Drain vegetables. Remove stew from the oven Stir vegetables into the stew. Return stew to the oven. Continue cooking until beef is tender.

Total cooking time for the stew will be approximately 1-1/2 to 2 hours. Makes about 2 quarts.