Easy Oven Beef and Vegetable Stew

There is something refreshing about placing a mountain of ingredients into one pan, placing it into a roaring oven and letting it stew for a few hours. The results are a delicious and hearty meal. 

Easy Oven Beef and Vegetable Stew

--------------------------------------------------------------------------

Serves 6

1 1/2 Ibs. stewing beef

1 1/4 cups low sodium beef stock

1/4 cup flour

1 can (796ml) low sodium crushed tomatoes

1 large onion, peeled and chopped

2 large potatoes, diced

3 large carrots, chopped

3 cloves garlic, peeled and crushed

2 cups turnip, peeled and diced

3 cups water

fresh thyme or 1 teaspoon dried thyme 

fresh oregano or 1 teaspoon dried oregano

1/2 teaspoon pepper

pinch of salt

1 bay leaf

Preheat the oven to 350ºF.

Combine all the ingredients into a large roasting pan.

Bake for 3 hours. 

Serve with Irish soda bread, dumplings or dinner rolls.

Notes: With 1 hour remaining of the cooking time I added 1/2 cup of frozen peas. You may also try this recipe using chicken or turkey.