This recipe for Oven Stew, by Becky Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb beef stew meat 1 c. frozen peas 1 small onion chopped 2 medium potatoes, pared and cut into 1" cubes 2 medium carrots, peeled and sliced 1-8 oz can tomato sauce 1/2 tsp beef bouillon 1/2 c. water salt & pepper to taste
Preheat oven to 300º. Combine all ingredients in a large bowl. Pour into 3 quart baking dish. Cover and bake 3-4 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.