Seriously Overbaked Beef Stew
4 to 6 servings
A clever person (you, perhaps?) might assemble this stew at lunch time, and leave it to bake while she runs around doing a million errands. Dinner will be waiting when you get home. Aren't you a smart cookie?
- 1 kg stewing beef , cut into 1-in. cubes
- 2 medium onions , cut into 1-in. chunks
- 4 medium carrots , cut into 1-in. pieces
- 4 medium potatoes , peeled and cut into 1-in. chunks
- 1 796-mL can diced tomatoes
- 3 tbsp all-purpose flour
- 2 tsp salt
- 2 tsp granulated sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup beef broth , tomato juice or water
- Preheat the oven to 325°F (160°C). In a large, ovenproof casserole or Dutch oven, combine the beef, onions, carrots, potatoes, tomatoes (with all their juice), the broth (or tomato juice or water), flour, salt, sugar, oregano and thyme. Mix together until evenly combined.
- Cover with a tight-fitting lid or seal the dish tightly with foil and place in the oven. Now go away and do something else for four hours. Like brush up on your grade-three math. Or write a symphony. Or have a nap. When you are done, the stew will be, too. Serve with a salad and some good bread. And dessert, if you’ve managed it.
- In a hurry? You can speed this stew up a little by heating the mixture to a simmer on top of the stove before placing it in the oven. That will cut the cooking time by as much as an hour. But the secret to this stew is the long, slow cooking time – so don’t try to rush it too much.