Oven Beef Stew

By Nitaj3

Ingredients

• 2 lbs stew meat
• 2 C au jus (from mix)
• 2 TBLS oil
• 1 lg onion, chopped
• 6 carrots, chopped
• 3 lg potatoes, diced
• 1/4 C butter
• 1/4 C flour
• 4 C chicken broth (3 needed, a 4th if more moisture needed)
• 2 cloves garlic, minced
• 2 tsp. tomato paste
• S & P to taste

Preparation

Step 1

Mix au jus w/ cold water. Marinate meat in fridge for 1-3 hours.
Drain meat and reserve au jus.

In Dutch oven, brown meat well in oil. Remove with slotted spoon. Saute onions, carrots, potatoes and garlic for about 7 min. Add small amount of broth if it gets too dry.
Remove veggies with slotted spoon.
Melt butter in Dutch oven - make roux with flour. When brown, stir in 3 C broth, mixing well.
When smooth, stir in tomato paste and S & P, if needed.
Add back the vegetables, meat and au jus. Bring to boil. Stir well, to make sure nothing is sticking.
Bake (covered) in 325º oven for about 2- 2 1/2 hours, stir occasionally.
If too thick, add additional broth.