Oven Beef Stew

By luvmybuttonsnbows

Ingredients

• 2 lbs. beef chuck steak
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 c. all-purpose flour, divided
• 2 tbsp. vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 1/2 oz.) beef broth
• 1 1/2 c. dry red wine or beef broth
• 1 bay leaf
• 1/2 tsp. dried thyme
• 6 carrots, peeled and cut into chunks
• 1 tbsp. butter
• 1 bag (1 lb,) frozen pearl onions, thawed
• 8 oz. sliced mushrooms

Preparation

Step 1

Preheat oven to 350°. 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 meat to coat. 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, stirring, for 4 min. 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 oven; add the carrots. Return to oven and bake for 35 min. longer. Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring, until onions begin to brown, 5-7 min. Remove the dish from oven. Add the mushrooms and onions to the stew. Return to the oven and bake for 10 min. Remove the bay leaf and serve.