Baked Beef Stew with Carrots
(from Lucianolinda’s recipe box)
Source: Southern Living- Natalie Haney, Roseville California.
Serves 8 peopleCategories: Soup- Stew- Chowder- Chili
Ingredients
- 2 1/2 lbs. beef chuck
- 2 medium onions, chopped
- 2 cups regular-strength beef broth
- 1/4 cup red wine vinegar
- 2 Tsp. dry thyme leaves
- 1 tsp. ground pepper
- 4 cups 1/4-inch thick carrot slices
- About 6 cups hot mashed potatoes
- Salt and pepper
Directions
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Trim fat from meat and discard. Cut meat into 1-inch pieces and mix with onions in a shallow 3 to 3 1/2 quart casserole.
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Bake in a 450 degree oven, uncovered, until meat and onions brown well, about 1 hour; stir occasionally.
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Meanwhile, bring broth to a boil on high heat with vinegar, thyme, and pepper; add to browned meat an onions, attiring to free browned particles in casserole. Mix in carrots.
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Cover casserole tightly with foil an bake until meat is very tender when pierced, about 2 hours longer. If meat is still soupy, uncover and let cook until most of the liquid evaporates. Accompany with potatoes, and add salt and pepper to taste.