OVEN BEEF STEW|
2 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
1 1/2 lb. beef stew meat
2 cans tomato soup
2 c. water
1 medium onion, chopped
1/2 tsp. basil
5 medium potatoes, pared and
4 carrots, cut in half-inch
1 small can peas, drained
Combine flour, salt and pepper; coat meat cubes in this
and brown in hot butter in Dutch oven on stove top. Add soup,
water, onion and basil. Cover and bake in 350 degrees oven for 1 1/2
hours, stirring occasionally. Add potatoes, carrots and peas.
Cover and bake 1 1/2 hours longer.
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