Beef Stew, oven baked

By Zopmama

original recipe from pampered chef

Ingredients

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 3 garlic cloves, finely minced
• 3/4 teaspoon dried thyme leaves
• 1 can (13 3/4 ounces) beef broth
• 1 can (14 1/2 ounces) stewed or diced tomatoes, undrained
• 1 medium onion, cut into 1" chunks
• 2 large unpeeled potatoes (about 1 pound), quartered and cut 1/2-inch-thick slices
• 2 cups carrots, sliced
• 1/2 cup thawed frozen peas

Preparation

Step 1

1. Preheat oven to 350°F.

2. In gallon zip top bag, combine flour, salt and pepper. Add beef; shake to coat. In (12-in.) skillet, heat oil over medium heat 1-3 minutes or until shimmering. Add garlic to oil. Add beef to skillet, reserving any remaining flour mixture. Cook until beef is evenly browned, stirring occasionally.

3. Remove beef and garlic to covered casserole; sprinkle with the reserved flour mixture and thyme. Add beef broth, tomatoes, potatoes, carrots and onion. Cover and Bake 1 1/4 hours. Stir in peas and bake an additional 1 hour or until beef and vegetables are tender.