Baked Stew with Root Vegetables

By carvalhohm

Ingredients

• 1 cup all-purpose flour, divided
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 1/4 cup canola oil
• 1 large onion, chopped
• 3 tablespoons butter
• 2 garlic cloves, minced
• 5 cups beef broth
• 1 Bay Leaf
• 3 celery ribs
• 3 medium parsnips, peeled
• 3 medium carrots
• 1 small rutabaga, peeled

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches. Remove and keep warm.

In same pan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil.

Cover and bake at 350° for 1 hour. Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf.