Oven Baked Stew

When I think of beef stew, I think of low and slow in a crockpot for many hours. This recipe gives the same tender and savory comfort meal without the long hours. Of course, if you would like to make this in a crockpot, you absolutely can. Just add the meat, flour, stock, or water, and the seasonings to the crockpot for the first several hours. Then add the vegetables in for at least the last hour. The original recipe for this came off the back of a box of Lipton mix. Those packages are so full of salt and who knows what else that this needs a farm-to-table, fresh ingredient twist. Here's the original recipe.

• Difficulty: Easy
• Category: Supper
• Cuisine: American
• Cooking Method: Bake, Mix it up

Ingredients

• 2 lb stew meat (You can brown the meat before combining with the flour to add some extra flavor and color. )
• 1/4 cup flour
• 1 1/3 cup sliced carrots
• 15 oz crushed tomatoes, canned (You may use diced tomatoes or any other canned tomato product you choose. )
• 1 bay leaf
• 1/2 cup beef stock (You may use dry red wine or water. )
• 2 cup potatoes, 1-inch cubes
• 1 cup sliced mushrooms (You may use any variety of mushrooms you prefer. )
• 1/2 cup onion, chopped
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp paprika
• 1 tsp celery seed, ground (You can also use celery salt. You be aware of how much salt you add. )

Instructions

1. Preheat oven to 425 degrees. In a large casserole dish, toss stew meat or 1-inch beef cubes with flour and seasonings except the bay leaf. Add salt and pepper to taste. Bake uncovered for 20 minutes, stirring after 10 minutes.
2. Reduce heat to 350 degrees. Add carrots, potatoes, canned tomatoes, bay leaf, and stock. Stir to combine and cover with foil.
3. Bake covered for 1 1/2 hours or until beef is tender. Stir in mushrooms. Cover and bake for an additional 10 mins.
4. Serve with noodles, white rice, or with a side of corn bread.