Oven Beef Stew

Went to my Boston School of Cooking Cookbook by Fannie Merritt Farmer to look for a beef stew recipe. Found a great deal at Kroger on really lean cubed beef and wanted to try something new.This recipe was different than anything I had made before, here it is.

Oven Beef Stew

1 1/2 lbs cubed lean beef

2 cups hot beef broth

1 chopped onion

2 Cups canned chopped tomatoes

1 Cup sliced carrots, or whole baby carrots

2 sprigs parsley

2 sprigs fresh Thyme

9 whole peppercorns

1 teaspoon salt

1 Cup peas

3 T flour

3 T softened or room temperature butter

Place the first 9 ingredients in a casserole, mix and place in a 250 degree oven for 2 1/2 hours, stirring occasionally. Mix the softened butter and flour, add a ladle of broth and mix, add back to the stew to thicken, add the peas.

Cook for an additional 1/2 hour and serve over egg noodles. This was really good. Didn't brown the meat or do anything else. It was no fuss and great.

Bon Appetit.