"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

COUNTRY OVEN STEW Recipe

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This recipe for COUNTRY OVEN STEW, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pounc stew meat, cut in 3/4 inch pieces
2 tbsp flour
1/2 c chopped onion
2 tbsp oil
1/4 tsp salt
dash pepper
1 can cream of mushroom soup
1/3 c water
1 c carrot chunks
1 tbsp flour
2/3 c undiluted evaporated milk
3/4 c frozen cut green beans
1 c cauliflower flowerets

Directions:
Directions:
Coat meat with flour. Brown meat and onion in hot oil in large skillet. Stir in salt, pepper, soup and water. Transfer to 1 1/2 quart covered casserole. (May be frozen at this point). Bake, covered in slow oven 325 one hour. Add carrots (may be frozen at this point). Combine 1 tbsp flour and evaporated milk; stir until smooth. Stir milk mixture and beans into stew. Top with cauliflower, pushing flowerets into liquid. Replace cover; bake 30 minutes longer or until cauliflower is done. Stir before serving.

Personal Notes:
Personal Notes:
To complete baking (after freezing) place frozen casserole in 325 degree oven and bake 1 1/4 to 1 1/2 hours, until thawed. Stir when possible to aid in thawing. When casserole is completely thawed, resume baking according to directions.

 

 

 

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