"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Oven Beef Stew Recipe

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This recipe for Oven Beef Stew, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ethel Robinson
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. flour
1 1/2 tsp. salt
dash of pepper
1 1/2 lbs. beef chuck, cut in 1-inch cubes
2 Tbsp. shortening
2 (10oz.) cans condensed tomato soup
1 1/2 c. chopped onion
1/2 tsp. dried basil, crushed
4 medium potatoes, pared and cubed
4 medium carrots cut in 1-inch pieces
1/2 c. water

Directions:
Directions:
Preheat oven to 375.

Combine flour, salt, and dash pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 1/2 cups water, onion, and basil. Cover and bake for about 1 hour. Add potatoes, carrots, and water. Cover and bake 1 hour longer or until tender.

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
I usually don't coat the meat but just spray the bottom of the pan and brown it that way.
I use butter, margarine, or whatever instead of shortening. This can also be made in a crock pot and is also good for leftover roast since it uses almost the same spices.

 

 

 

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