
This post is really about the Oven-Baked Beef Stew recipe, but can you believe the size of the biscuits? I mistakenly doubled the recipe (I have to with my basic recipe because they get eaten so fast) not knowing that these babies rise. and rise. and rise. Plus they are really good. The recipe I used is here, but I omitted the cheese and sage. This one replaces my basic recipe for good.
Now for the stew.
I found this recipe years ago in one of those little cooking magazines you buy at the grocery store checkout line. The mag has now lost it's cover and it coming apart from use, but that only indicates that it's loved and well used. This stew is quick to put together and once the prep work is done, you stick it in the oven and 2 hours later it's ready. Easy!
Oven-Baked Beef Stew
3 TB. oil, 2 lb. beef stew meat, 1/3 cup flour, 1 tsp. salt, 1/2 tsp. garlic powder, 1/2 marjoram leaves, 1/4 tsp. pepper, 16-oz. can tomatoes, 1-1/4 cups beef broth, 2 cups cubed peeled potatoes, 1 cup sliced celery, 4 medium carrots sliced, 1 large onion chopped, 1 bay leaf
Heat oven to 325 degrees. Heat oil in 4-quart dutch oven over medium heat. Brown beef in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes and beef broth; mix well. Bring mixture to a boil and add remaining ingredients; mix well. Cover; bake at 325 for 2 hours until meat is tender, stirring twice. Remove bay leaf and serve with giant biscuits.
Your family is gonna love this one!
I am going to revive the Recipe Box Swap after the first of the year. Details will come after the holidays.
