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    Oven Beef Stew


    Source of Recipe


    meals.com

    List of Ingredients




    2 Êpounds boneless beef for stew, cubed
    3 Êtablespoons flour (made from ground oats)
    3 Ê onions, peeled and sliced
    6 Ê carrots, sliced 1/4 inch thick
    4 Ê potatoes, sliced 1/4 inch thick
    1 1/2 Êcups red wine
    1 Êtablespoon Dijon mustard
    1 Êtablespoon cornstarch
    1 Êtablespoon cold water

    Recipe



    Preheat oven to 350¡F. Toss beef with flour. Grease a large, deep pan or stockpot. Layer the pan with 1/3 of the onions, 1/3 of the carrots, followed by 1/3 of the potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and then the rest of the vegetables. Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid.

    Bake 1 to 2 hours or until tender. Thicken gravy if necessary with a cornstarch paste made from cornstarch dissolved in cold water and boil on the stove for 1 minute until thickened. Serve hot.

    Other Reader's Comments: I tried this recipe but cooked the stew in the crockpot. The stew tasted great. I did add some mushrooms and celery.

 

 

 

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