Kosher Oven-Baked Beef And Vegetable Stew Recipe

About this recipe

A hearty and flavorful kosher beef and vegetable stew, slow-baked to perfection for a comforting dinner. Packed with tender beef, fresh vegetables, and aromatic herbs, this dish is perfect for solution seekers looking for a satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Harry & Percy British Salad Potatoes
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Potts Vegetable Stock Can
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 500G Cracked Black Pepper Catering Size, 500G

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large casserole dish, toss 1/2 cup of flour with 6 peeled and quartered onions, 2 peeled and cubed potatoes, 3 peeled and sliced carrots, and 3 minced cloves of garlic until evenly coated.
3. 3. Add 6 peeled and quartered onions, 2 peeled and cubed potatoes, 3 peeled and sliced carrots, and 3 minced cloves of garlic to the casserole dish.
4. 4. Pour in 1 1/4 cups of vegetable stock and 1 cup of tomato sauce. Add 1/4 teaspoon of, 1 teaspoon of, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of. Stir everything together to combine.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 3 hours, stirring every hour to ensure even cooking.
6. 6. Serve the stew hot and enjoy a comforting, flavorful dinner.