Zutaten für Baked Beef Stew With Carrots
- 1 1/2 lbs. beef stew meat
- 1 large onion
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/4 cup red wine vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon pepper
- 1 lb carrots
- salt to taste
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Zubereitung von Baked Beef Stew With Carrots
- Preheat oven to 450°F (232°C).
- In a shallow 3-4 quart casserole dish, combine 1.5 lbs beef stew meat (cut into 1-inch cubes) and 1 large onion (chopped).
- Bake, uncovered, for 20-25 minutes, stirring occasionally, until the beef and onions are nicely browned.
- Remove from oven and sprinkle with 2 tablespoons all-purpose flour. Gently stir to coat the beef and onions.
- Reduce oven temperature to 350°F (177°C).
- In a 1.5-quart saucepan, combine 2 cups beef broth, 1/4 cup red wine vinegar, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil over medium-high heat.
- Pour the boiling liquid over the beef and onions in the casserole dish, stirring to scrape up any browned bits from the bottom.
- Distribute 1 lb carrots (peeled and sliced) evenly over the beef mixture.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 130-150 minutes, or until the beef is incredibly tender when pierced with a fork.
- Season generously with salt to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
11g
Carbs
4g
