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Oven Beef Stew
 
 

1 pound beef stew meat  Salt, pepper and flour  3 tablespoons shortening  2 medium onions, chopped  1 ¾ c. water 1 can condensed tomato soup 1 small bay leaf 3 whole cloves 1 stalk celery, diced 4 carrots, cut in 1 inch pieces 3 medium potatoes, cut in eighths 1 c. canned peas Cut meat into 1 inch cubes, sprinkle with salt and pepper and roll in flour. Melt shortening in skillet and brown meat. Transfer meat to 2-quart casserole. Lightly brown onion in shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and celery. Cover and bake in a 325° F. oven for 1½ hours. Add vegetables, sprinkle with salt and pepper and mix well with meat. Cover and continue baking for 45 minutes.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.