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Oven Beef Stew

Ingredients

  • 2 T. flour
  • 1 1/2 tsp. salt
  • dash of pepper
  • 1 1/2 lb. beef chuck, cut into 1-inch cubes
  • 2 T. Crisco
  • 2 (10 1/2 oz.) cans condensed tomato soup
  • 2 soup cans water (2 1/2 cups)
  • 1 1/2 c. chopped onion
  • 1/2 tsp. dried basil
  • 4 medium potatoes
  • 4 medium carrots
  • 1/2 c. dry red wine or water
  1. Combine flour, salt and pepper. Use to coat meat.
  2. In Dutch oven, brown meat in hot oil; add soup, water, onion and basil. Cover and bake at 375 degrees for 1 hour.
  3. Remove from oven and cool. Refrigerate overnight or until ready to use.

Before serving:

  1. About 1 1/2 hours before serving time, pare and cube potatoes and pare and cut carrots into 1-inch pieces. Add to stew mixture with wine or water. Cover and bake at 375 degrees for 1 hour or until tender.

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