Michelle's Oven Beef Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
|
My co-worker shared her stew recipe with me and the children devoured it. This recipe could be halved easily but the flavor gets better as leftovers for work. Ingredients:
2 lbs beef stew meat (or cut up a roast) |
2 onions, diced |
1 (10 ounce) can tomato soup |
1 (10 ounce) can water |
4 carrots, diced |
3 potatoes, cubed |
3 slices turnips, cubed |
2 stalks celery, chopped (with leaves) |
1 cup frozen peas |
1 (10 ounce) can mushroom pieces (do not drain) |
1/2 cup red wine |
1 bay leaf |
1 teaspoon worcestershire sauce |
salt or pepper or fresh basil or dry basil or thyme |
Directions:
1. Coat beef cubes with seasoned flour and brown.
2. Transfer to casserole dish and add remaining ingredients. (Opt - add some clamato juice).
3. Bake 4 1/2 to 5 hours at 300°F.
|
|