Ingredients for Baked Beef Stew
- 2 lbs rump roast
- 1 large onion
- 0 Potatoes
- 1 cup baby carrots
- 2 celery ribs
- 1 cup sliced mushrooms (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 0 Tapioca
- 0 Vegetable Juice
- 0 Red Burgundy Wine
- 1 tsp dried thyme
- 1 bay leaf
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How to Make Baked Beef Stew
- Preheat oven to 325°F (160°C).
- In a large oven-safe pot or Dutch oven, brown the beef cubes in batches over medium-high heat. Remove beef and set aside.
- Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Return the beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Bring to a simmer on the stovetop.
- Cover the pot and transfer to the preheated oven.
- Bake for 270 minutes, or until the beef is fork-tender.
- Remove from oven and discard the bay leaf.
- Serve hot with crusty bread or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
36g
Fat
27g
Carbs
18g
