Beef oven stew
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stew beef |
| 4 | Potatoes, cubed | |
| 4 | Carrots, sliced | |
| 3 | 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, |
| Bouillon or tomato sauce) | ||
Directions
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
Related recipes
- Baked beef stew
- Beef and vegetable stew
- Beef mushroom stew
- Beef oven stew with meatballs
- Beef stew
- Beef vegetable stew
- Burgundy oven beef stew
- Classic beef stew
- Company beef stew
- Easy beef stew
- Easy oven stew
- French beef oven stew
- Italian beef stew
- Lasagna beef stew
- My beef stew
- Oven baked beef stew
- Oven beef stew
- Oven stew
- Oven-baked beef stew
- Oven-cooked beef stew