Recipe by Chef Judy
This recipe is perfect for days at home when you want a hearty supper but don't want to spend the afternoon cooking. You simply toss all the ingredients into a large casserole dish or dutch oven just after lunch time. There's no browning involved. By about 4:00 p.m. your kitchen will greet you with wonderful slow-brasing aromas.
Top Review by NavyWife'nMom
This is a nice, very easy stew. Had to leave out the turnip, as DH doesn't care for them, but followed the recipe otherwise. Decent flavor but was really hoping for more of a saucy base. I think I'll try the same recipe with a stock base next time. The seasoning will likely compliment any base. Thanks for adding an easy soup recipe to my cookbook!
- 2 lbs boneless lean beef, cut into 1-1/2-inch cubes
- 1⁄4 cup flour
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon crumbled rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- black pepper, As much as you like
- 1 (28 ounce) canned tomatoes, with liquid
- 8 large carrots, peeled and cut into thick slices
- 4 medium potatoes, scrubbed and cut in chunks
- 1 large onion, cut in chunks
- 1 bay leaf
- 1 small rutabagas or 1 small turnip, cut in chunks
- fresh green beans, cut in pieces
Directions See How It's Made
- Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
- (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
- Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!