Savory Oven Beef Rib Stew

Got this recipe from my sister-in-law Stacy - and it was super YUMMY!!  Really easy to make - and was good for a cold winter night!!  Didn't realize it was a stew - so we made this with creamette noodles (and it actually was really good!!)

Serves 5

Ingredients:

1 cup beef broth

½ cup dry red wine or beef broth

1 can (15 oz) tomato sauce

½ teaspoon dried thyme

½ teaspoon dried marjoram

3 Tablespoons flour

1 teaspoon salt and pepper

2 lb beef boneless country-style chuck ribs

2 Tablespoons olive oil

6 medium carrots; cut into 2 inch pieces

2 medium stalk celery, chopped (about 1 cup)

1 large onion, chopped (about 1 cup)

2 large cloves garlic, minced

In 13x9 in glass baking dish – mix broth, wine, tomato sauce, thyme, and marjoram.

In plastic bag – place flour, salt, pepper, shake and mix.  Add meat and shake to coat.

In skillet – brown meat in 1 Tablespoon of olive oil.  Turn onto all sides until both sides are brown.  Take meat off – add another Tablespoon of olive oil and cook carrots, onion, celery, garlic for 3 min.  Add the veggies into 13x9 pan.

Cover tightly with foil – bake at 350 for 1-2 hours or until meat is tender.   Eat with creamette noodles.