Purple meat Stew Casserole

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Impress Thomas

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  • 1 1/2 lb. 1-in. cubes beef chuck (for stew)
  • 1/4 c. all-cause flour
  • 1 1/2 tbsp. vegetable oil
  • 2 can beef broth
  • 1 big onion
  • 1 tbsp. minced garlic
  • 3 lb. miniature sweet potatoes
  • 1 lb. every carrots and parsnips
  • 3 ribs celery
  • 1 tbsp. stick butter
  • 1/4 tsp. salt


    1. Step 1Self-discipline racks to divide oven in thirds. Warmth to 325°F.
    2. Step 2Coat beef with flour. Warmth oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic; bring to a boil. Quilt tightly and relate stew on one oven rack, potatoes on varied rack. Bake 30 minutes.
    3. Step 3Reduce carrots, parsnips and celery into 1-in. lengths; dash into stew. Quilt and bake 45 minutes or till soft when pierced.
    4. Step 4Peel potatoes and mash with butter and salt. Bake and wait on or cold, quilt individually and refrigerate as a lot as three days.
    5. Step 5To wait on: Warmth oven to 400°F. Skim elephantine off stew, then spoon into a shallow 3 1/2-qt baking dish; unfold potatoes over top. Bake 50 minutes or till bubbly around edges and hot in heart.


Impress Thomas

Commercial – Proceed Studying Under

Commercial – Proceed Studying Under

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