Country oven stew

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean stewing beef
¼ cup All purpose flour
4 tablespoons Cooking oil, divided
1 cup Sliced onion
1 can Cream of mushroom soup
¾ cup Water
1 teaspoon Salt
2 cups Carrot chunks
1 cup Undiluted 2% Evaporated milk
1 cup Frozen cut green beans
2 cups Cauliflower flowerettes

Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to pan; sauté onion until tender. Return meat to pan. Stir in soup, water and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30 minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997

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