Savory Beef Stew

Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆

1 review

Ready in 45 minutes

by aggiedanelover

Ingredients

1 1/2 pounds beef stew meat

1 medium onion cut into 8 wedges

1 14.5-oz can stewed tomatoes undrained

1 1/2 teaspoons Seasoned salt

1/2 teaspoon Pepper

1 dried bay leaf

2 cups Water

2 tablespoons Gold Medal all-purpose flour

12 small red potatoes (1 1/2 lb), cut in half

1 8-oz bag ready-to-eat baby-cut carrots (about 30)

Directions

1. Heat oven to 325F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture. 2. Cover; bake 2 hours, stirring once. 3. Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf. High Altitude (3500-6500 ft): If stew appears too thick, stir in additional water.

Reviews

☆☆☆☆

Prep Time: 15 min Total Time: 3 hours 45 min [I posted this recipe.]

aggiedanelover

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