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.