Baked Beef Stew With Carrots Recipe

Ingredients for Baked Beef Stew With Carrots

• Beef Stew Meat
• 1 large onion (chopped)
• All Purpose Flour
• 2 cups beef broth
• 1/4 cup red wine vinegar
• Dry Thyme Leaves
• Dried Rosemary
• 1/2 teaspoon black pepper
• 1 lb carrots (peeled and sliced)
• Salt to taste

How to Make Baked Beef Stew With Carrots

1. Preheat oven to 450°F (232°C).
2. 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).
3. Bake, uncovered, for 20-25 minutes, stirring occasionally, until the beef and onions are nicely browned.
4. Remove from oven and sprinkle with 2 tablespoons all-purpose flour. Gently stir to coat the beef and onions.
5. Reduce oven temperature to 350°F (177°C).
6. 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.
7. Bring the mixture to a boil over medium-high heat.
8. Pour the boiling liquid over the beef and onions in the casserole dish, stirring to scrape up any browned bits from the bottom.
9. Distribute 1 lb carrots (peeled and sliced) evenly over the beef mixture.
10. Cover the casserole dish tightly with a lid or aluminum foil.
11. Bake for 130-150 minutes, or until the beef is incredibly tender when pierced with a fork.
12. Season generously with salt to taste before serving.