Beef oven stew
3 servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stew beef |
| 4 | \N | Potatoes, cubed |
| 4 | \N | Carrots, sliced |
| 3 | \N | Stalks of celery, sliced |
| 1 | medium | Onion, sliced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | can | Tomato soup, undiluted |
| ½ | cup | Added liquid (can be water, |
| \N | \N | Bouillon or tomato sauce) |
Use a casserole with a tight fighting lid. Place meat in the bottom.
Add potatoes, carrots, celery, and onion in layers. Sprinkle with salt and pepper and pour the additional liquid over all. Cover tightly and bake at 300 degrees for 3 hours. Do not stir. Stew will make its own gravy. Randy Rigg
Submitted By RANDY RIGG On 05-23-95