Here is a hearty beef stew that is flavorful with herbs and spices. Everything is put in a casserole dish and then bakes in the oven for over two hours. Give it a try for a hearty dinner!

Oven Baked Beef Ragout

2 pounds boneless beef chuck roast, cut into 1 inch cubes

2 medium red onions, cut into thin wedges

4 carrots, cut into 1/2 inch slices

3 cloves garlic, minced

1/4 cup butter

1/3 cup all-purpose flour

1 3/4 cups beef broth

1 cup water

1/2 cup diced tomatoes, drained

1/2 cup chopped parsley

1 teaspoon molasses

3/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1. In a 2 1/2 to 3 quart casserole combine beef cubes, onions, carrots and garlic; set aside.

2. In a medium saucepan, melt butter over medium-low heat. Stir in the flour. Cook and stir for 1 minute. Add broth and water all at once. Cook and stir until thickened and bubbly. Stir in tomatoes, parley, molasses, thyme, salt, pepper and bay leaf. Pour over beef-vegetable mixture in casserole.

3. Bake covered in a 350 degree oven for 1 1/2 hours. Stir stew. Bake, uncovered, about 1 hour more or until beef and vegetables are tender, stirring occasionally. Remove and discard bay leaf.