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"The belly rules the mind."--Spanish Proverb

COUNTRY OVEN STEW Recipe

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This recipe for COUNTRY OVEN STEW is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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