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Oven Beef Stew Recipe

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

Contributor:  
Contributor:  
Kathi Anderson
Added: Sunday, August 28, 2005

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. Crisco
2 cans (10 1/2-oz) condensed tomato soup
2 soup cans water (2 1/2 cups)
1 1/2 c. chopped onion
1/2 tsp. dried basil
4 med. potatoes
4 med. carrots
1/2 c. dry red wine or water

Directions:
Directions:
Advanced preparation: combine flour, salt, and pepper; use to coat meat. In oven, brown meat in hot Crisco. Add soup, water, onion, and basil. Cover and bake at 375 for 1 hour. Remove from oven and cool. Refrigerate overnight or until ready to use.

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

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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