Oven-Cooked Beef Stew

Oven-Cooked Beef Stew Ingredients

1 lb Beef stew meat	2 Whole cloves
Salt; pepper, all-purpose	1 Stalk celery; sliced
3 tb Shortening	4 Carrots; sliced
2 md Onions; chopped	1 c Canned peas
1 3/4 c Water	3 md Potatoes; cut into
1 cn (10.5-oz) condensed tomato	Salt and pepper
1 sm Bay leaf

Instructions for Oven-Cooked Beef Stew

Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat to a 2-quart casserole. Lightly brown chopped onions in the hot shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and sliced celery. Cover and bake at 325? for 1-1/2 hours, or until meat is nearly tender. Add sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and mix in with beef and gravy. Cover and continue baking for 45 minutes. Yield: 4 to 6 servings. From , by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Carrot	Celery	Cloves
Onion	Potato	Shortening	Tomato

Soups Celery Carrot Onion Peas Potato Tomato Beef

for flavor and categorization

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