We’re trying to use up the meat in our freezer again and we’re down to thick pork chops and steaks (thank you, Albertsons meat sales). Today, I whipped up a double-serving of Beef Stew Bake, a chunky baked version of the classic beef stew.
BEEF STEW BAKE
- 1 large / 2 small steaks, fresh or fully thawed (you can use a rub, if you’d like)
- 1 large / 2 small potatoes
- 1/2 cup chopped lettuce
- 1/2 cup parmesan cheese (or blend)
- seasonings (salt, pepper, garlic, basil, parsley)
- oil (I used canola)
- pan lube oil
- Pre-heat your oven to 400F. Lube a large glass pan (I’m using two 3-cup Pyrex dishes, for individual meals) with your grease/spray of choice and set aside.
- Cut your potato(es) into about 1cm cubes as best you can. Give a sprinkle of salt and line the bottom of your pan.
- Spread your chopped lettuce over the potatoes. (In mine, I used lettuce to “fill in the gaps” between the potatoes.)
- Cut your carrots into discs; how many you need depends on what kind of carrots you use and how much you like carrots. (I used 3 baby carrots per dish.
- Cut your steak into hearty bite-sized pieces and layer loosely over the veggies.
- Finely chop/crush a clove of garlic and spread over the dish.
- Drizzle lightly with oil. (I had some canola oil set aside being infused with garlic, so I just used Garlic Oil instead of the two separately.)
- Give everything a sprinkle of seasonings. Remember, you can always add more after cooking, but you can’t take it off!
- Cover each/the dish in aluminum foil.
- Bake for 40 minutes, rotating the pan halfway through cooking time. Remember, oven ability varies, so don’t eat anything undercooked!
- Allow to cool 1-5 minutes before consuming.