Baked Beef Stew with Carrots

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 1/2 lbs. beef chuck
• 2 medium onions, chopped
• 2 cups regular-strength beef broth
• 1/4 cup red wine vinegar
• 2 Tsp. dry thyme leaves
• 1 tsp. ground pepper
• 4 cups 1/4-inch thick carrot slices
• About 6 cups hot mashed potatoes
• Salt and pepper

Directions

1. Trim fat from meat and discard. Cut meat into 1-inch pieces and mix with onions in a shallow 3 to 3 1/2 quart casserole.

2. Bake in a 450 degree oven, uncovered, until meat and onions brown well, about 1 hour; stir occasionally.

3. Meanwhile, bring broth to a boil on high heat with vinegar, thyme, and pepper; add to browned meat an onions, attiring to free browned particles in casserole. Mix in carrots.

4. Cover casserole tightly with foil an bake until meat is very tender when pierced, about 2 hours longer. If meat is still soupy, uncover and let cook until most of the liquid evaporates. Accompany with potatoes, and add salt and pepper to taste.

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