Beef Stew

With all the cold weather recently, it's not quite yet time to give up winter favorites, such as this hearty beef stew. Unlike the crock pot beef stew from December, this beef stew is made in the oven and takes slightly less time.

Beef Stew
Adapted from Betty Crocker "So Simple"
6 servings

Ingredients:
1 1/4 lbs beef stew meat
1 1/4 tsp, plus 1/2 tsp salt
1/4 tsp, plus 1/4 tsp ground black pepper
2 tbsp, plus 1/8 cup all-purpose flour
1/2 tbsp vegetable oil
1 bay leaf
2 cups water
2 medium onions, cut into 8 wedges each
1 14.5 oz can stewed tomatoes, undrained
3 potatoes, cut into 1 inch cubes
8 oz baby-cut carrots

1. Preheat oven to 325F degrees.

2. Combine 1/8 cup flour, 1/2 tsp salt, and 1/4 tsp pepper in a gallon sized resealable plastic bag.

3. Add the beef. Close and shake bag to coat beef.

4. Heat 1/2 tbsp vegetable oil in a large skillet over medium heat. Add beef to brown.

5. Place beef in a large baking dish, along with onions, tomatoes, 1 1/4 tsp salt, 1/4 tsp pepper, and the bay leaf.

6. In a small bowl, mix water and 2 tbsp flour. Stir into beef mixture.

7. Cover and bake for 2 hours, stirring occasionally.

8. While the stew is baking, cut up potatoes and carrots.

9. Stir in potatoes and carrots.

10. Cover and bake for another hour to hour and a half, or until the beef and vegetables are tender.

11. Remove bay leaf.

12. Enjoy!

Pictured here with a slice of rye bread.

Nutritional Info per Serving:
Calories 263; Total Fat 5g; Cholesterol 59mg; Sodium 824mg; Total Carbs 30g; Protein 24g