Oven Beef Stew
Nutrition
Calories: 482 kcalCarbohydrates: 50 gProtein: 32 gFat: 27 gSaturated Fat: 15 gCholesterol: 75 mgSodium: 116 mgFiber: 11 gSugar: 11 gVitamin A: 191.3 IUCalcium: 66 mgIron: 11 mg
Ingredients
- 2 lbs cubed boneless beef for stew
- 3 tablespoons all-purpose flour
- 3 whole onions cut into 1/4 inch thick chunks
- 6 whole carrots cut into 1/4 inch chunks
- 4 whole potatoes cut into 1/4 inch chunks
- 1 ½ cups red wine
- 1 tablespoon dijon mustard
- 1 tbsp cornstarch paste 1 tbsp cornstarch dissolved in 1 tbsp cold water (optional)
Instructions
- Preheat your oven to 350°F.
- Toss the beef with the flour.
- Grease a large, deep pan, such as a roasting pan or a dutch oven.
- Layer the pan with a third of the onions, then a third of the carrots, followed by a third of the potatoes.
- Layer half of the meat on top of the potatoes.
- Repeat layering with a third of the vegetables and the other half of the meat and lastly the rest of the vegetables.
- Combine the wine and mustard in a small bowl.
- Pour the wine mixture over the meat and vegetables.
- Cover the pan with a lid or foil.
- Bake about 1 - 1-1/2 hours until tender.
- Thicken the gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.