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Categories:
flour salt pepper beef stew onions stalks celery carrots potatoes tomato soup water bay leaf cloves peas
Viewed: 32 - Published at: 2 years agoIngredients
- 3 Tbsp. enriched flour
- 2 1/2 tsp. salt
- pepper
- 2 lb. beef stew, cut in 1 to 2 inch cubes
- 12 small whole onions
- 3 stalks celery, cut in 2 inch slices
- 4 medium carrots, cut lengthwise in quarters
- 6 small whole potatoes
- 1 can tomato soup or home canned tomatoes
- 1 3/4 c. water
- 1 small bay leaf
- 2 whole cloves
- 3/4 c. canned peas or limas, drained
Method
- Combine flour, 1 1/2 teaspoons salt and dash of pepper; dredge cubes of beef stew in mixture.
- Brown in a little fat.
- Place meat in 3 quart casserole.
- Add onions, celery, carrots and potatoes. Combine tomato soup, water, 1 teaspoon salt, dash of pepper, cloves and bay leaf.
- Heat.
- Pour tomato mixture over vegetables and meat. Cover.
- Bake in moderate oven (350°) for 1 hour and 45 minutes or until meat is tender and potatoes almost tender.
- Add the peas or limas.
- Cover and bake 15 minutes longer.
- Makes 6 to 8 servings.
