You Be The Judge Beef Stew

"You be the judge oven beef stew" oven 325 degrees....

Brown 2 pounds of chuck 2 inch or larger pieces of beef dredged in a little flour and salt and pepper in a little evoo, browning on all sides about 5 minutes or so in oven proof pot of choice....

Add 3 or 4 large chunked carrots, a really large or 2 small onions, wedged, at least 4 celery stalks and leaves in 2 inch pieces, and a good cup at least of butternut or any type of squash in chunks same size as carrots.....

Top with 1 can of low sodium beef broth, good quality, 1 can of crushed tomatoes, acid tenderizes beef, and a plop of worcestershire sauce, am guessing about 2 tsps of dried thyme, salt and pepper, if desired...

Top with 1-2 cans of rinsed well canned potatoes....cover and bake at 325 for about an hour, take out and check tenderness of beef and veggies, here "you be the judge" if you want cooked a little more toss back in oven 15-20 minutes more....will depend on your thickness of ingredients how long you want it to cook for.....enjoy!!

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