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Sprung From
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Oven Baked Stew
ketherian wants to cook this
- 1 1/2 to 2 lbs stew meat
- Garlic powder and seasoning salt to taste
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 qt stewed tomatoes (or 2 small cans)
- 1 can tomato soup
- 1 can beef broth
- 1/2 cup White Wine
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 bay leaf
- Salt and pepper to taste
- 2-3 Medium potatoes peeled and cut into chunks
- 4 large carrots peeled and cut into chunks
- 1 Rutabaga peeled and cut into chunks
Pre-heat the oven to 350. Sprinkle the meat with a little bit of garlic powder and seasoning salt. Heat the oil in a large cast iron Dutch oven over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Remove the meat and cook the onions on medium heat until slightly soft. Remove the pot from the heat and add the meat back in. Add the tomatoes, tapioca, brown sugar, bay leaf, salt and pepper, white wine, beef broth and tomato soup. Bake in the pre-heated oven for 1 1/2 hours.
Remove the stew from the oven and add in the carrots, pototatoes and rutabaga. Bake for another 1 1/2 hours, or until vegetables are fork tender, stirring occasionally. Remove bay leaf before serving.
Remove the stew from the oven and add in the carrots, pototatoes and rutabaga. Bake for another 1 1/2 hours, or until vegetables are fork tender, stirring occasionally. Remove bay leaf before serving.
Beef
