Hearty Oven Beef Stew with Roasted Cauliflower Slices

This recipe was developed for Minneapolis Fire Fighters, serving 10 in a fire station. Cut the recipe as desired.

Serves 5



1 1/2 pounds beef stew meat, cut into bite-sized pieces

1/4 cup flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1 tablespoon vegetable oil

1/2 cup yellow or white onions, chopped

1 cup carrots, peeled and cut in chunks

1 cup potatoes, peeled and cut in chunks

1/2 tablespoon Italian seasoning

1 cup chicken broth

1 cup water

1/2 of a 14.5 ounce can diced tomatoes



Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, pepper and paprika.

Add stew meat to flour mixture and toss to coat all pieces.

Heat large frying pan with oil on medium heat and brown meat about 2 minutes; add more oil if needed for browning.

Transfer browned meat to baking dish, add onions, carrots, potatoes, Italian seasoning, broth, water and tomatoes and stir.

Sprinkle remaining flour mixture from coating meat over everything and mix thoroughly.

Cover and cook until meat is tender, about 1 3/4 to 2 hours, stirring once or twice.



Roasted Cauliflower Slices

Serves 4



1 head cauliflower, sliced

2 tablespoons olive oil

Salt and pepper, to taste



30 minutes before serving stew, thoroughly wash, slice and spread cauliflower in a single layer on a parchment- or foil-lined sheet pan.

Drizzle with olive oil, and season with salt and pepper.

Place cauliflower on the top oven rack (rack above the beef stew) and cook until golden and tender, about 30 minutes.