A simple casserole dish that turns summer produce with beef into a fragrant, hearty stew that can be enjoyed on even the warmest of summer days.
I know, I know we try to turn off our ovens and fire up the grill during the summer months. Well for me I still use the oven all summer long because I love being outside in our garden while the food is cooking inside!
This baked stew is as easy as it gets. Everything is mixed in a casserole dish and baked in the oven. Really it is. The potatoes and zucchini are added at different times than the beef and carrots just for cooking times, but otherwise it’s a meal of sorts.
Summer potatoes, carrots, zucchini and basil strengthen this dish and give it a nutritious and colorful boost.
You can swap out the veggies for a more wintry or autumnal mix at other times of the year. But for now, add this dish to your must-make list! Crusty bread to serve, always.
portions 8th People
- 1 28 ounce can whole peeled tomatoes
- 3 Garlic cloves, sliced
- 1 Cup Beef broth, low sodium
- 1 tablespoon Worcester sauce
- 3 tablespoon arrowroot powder (or all-purpose flour)
- 1/2 teaspoon Salt
- pepper to taste
- 2 lb Beef stew meat, cut into 1-inch cubes
- 6 bagged Carrots, cut into 1 inch pieces
- 1 lb baby new potatoes
- 2 Zucchini, halved lengthwise and sliced crosswise into ¼-inch thick crescents
- freshly chopped basil for serving
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Preheat oven to 400Of
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In a large bowl, mash the tomatoes with your hands and add the garlic, broth, Worcestershire sauce, arrowroot, salt and pepper.
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Place the beef and carrots in a 9 x 13 casserole dish and pour the broth evenly over them. Cover with aluminum foil and bake for 1 hour. Uncover the potatoes, fold in, and cook (uncovered) an additional 60 to 80 minutes or until the meat and potatoes are tender, stirring halfway through. Uncover, taste, and salt more if needed, add more salt to taste, then add the zucchini, stirring vigorously to combine. Leave for 10 minutes to allow the zucchini to soften. Garnish with basil and serve.
