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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 pound boneless beef chuck roast, cut into 1-inch cubes |
1 tablespoon vegetable oil |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1-1/4 cup water |
3/4 cup chopped onion |
1/4 teaspoon dried basil |
2 medium potatoes, peeled and diced |
2 medium carrots, cut into 1-inch pieces |
Directions:
1. In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender. Yield: 2-3 servings.
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