Recipe for Easy Oven Beef and Vegetable Stew

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1/2 lb	beef chuck, (750 g)
1/4 cup	all-purpose flour, (50ml)
6 sm	onions
2 lrg	potatoes, cut in chunks (about 1lb/500g)
3 lrg	carrots, cut in chunks
3 clv	garlic, minced
2 cup	turnips, diced (500ml)
3 cup	water, (750 ml)
1/4 cup	beef stock, (or canned bouillon, 300ml)
1 cup	canned tomato sauce, (250ml, or one 7-1/2 oz/213 ml can)
1 tsp	dried thyme, (5ml)
1/2 tsp	dried oregano, (2 ml)
1 whl	bay leaf

Instructions:

Instructions: Remove all visible fat from beef; cut beef into 1-in/2.5 cm cubes. In large casserole or Dutch oven, toss beef with flour. Add remaining ingredients; stir to mix. Bake, covered, in 325F/160C oven for 3 hours, stirring occasionally (if you remember). Remove bay leaf.

Makes 8 servings.

This easy recipe has been a family favourite for years. It doesnt require preliminary browning of the meat and makes a tasty, satisfying stew with lots of gravy.

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