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Summer Baked Beef Stew

5 from 1 vote
Prep Time 15 minutes
Cook Time 2 hours
Servings 8 people

Ingredients

  • 1 28-ounce can whole peeled tomatoes
  • 3 garlic cloves, sliced
  • 1 cup beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons arrowroot powder (or all-purpose flour)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 6 bagged carrots, cut into 1-inch chunks
  • 1 pound baby new potatoes
  • 2 zucchinis, halved lengthwise and sliced crosswise into¼-inch thick half moons
  • freshly sliced basil for serving

Instructions

  • Preheat the oven to 400oF
  • In a large bowl, crush the tomatoes with your hands and add in the, garlic, broth, Worcestershire sauce, arrowroot, salt, and season with pepper.
  • Place the beef and carrots in a 9 x 13 baking dish and evenly pour over the broth mixture. Cover with foil and bake for 1 hour.Uncover, fold in the potatoes, and cook another 60 to 80 minutes (uncovered) or until meat and potatoes are tender, stirring halfway through. Uncover, taste, and if needs more salt, season with more salt and then add the zucchini and give a big stir to combine. Let sit for 10 minutes for the zucchini to soften.Garnish with basil and serve.