recipelink.com Chat Room Recipe Swap - 2001-07-25
From: Elizabeth,.VA

Oven Beef Stew
From The Pampered Chef
Yield 6 servings

1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 lb. of beef stew meat cut in 1-inch pieces
1 tbsp. of oil
3 garlic cloves, pressed
3/4 tsp. dried thyme leaves
1 (13 3/4 oz.) can beef broth
1 (14 1/2 oz.) can stewed or diced tomatoes, undrained
1 medium onion, cut into wedges
2 large unpeeled potatoes (use more!!!)
2 cups carrots, sliced
1/2 cup frozen peas

Preheat oven to 350. Combine flour; salt and pepper, add beef. Cover bowl and shake. Heat oil over medium heat until hot. Use garlic press to crush garlic into the oil. Add beef to the oil and reserve any flour mixture. Cook until beef is evenly browned. Remove beef and garlic to an oven safe pan. Sprinkle with remaining reserved flour mixture. Add beef broth, tomatoes, and onion. Cover and bake for 1/1/4 hours. Meanwhile slice potatoes and carrots. Add them to the stew and bake 1 hour or until beef and vegetables are tender. Stir in peas.