Oven Beef Stew With Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 100 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This is an easy to prepare stew, baked in an oven-proof Dutch oven or large casserole pan with lid. Ingredients:
2 lbs lean stewing beef, cut into bite-sized cubes (trimmed of visible fat) |
3 carrots, sliced (or 3 cups baby carrots) |
2 onions, quartered & seperated |
3 medium sweet potatoes or 3 large sweet potatoes, cut into stew-sized wedges |
1 bay leaf |
1 teaspoon oregano flakes |
1/2 teaspoon ground pepper (add more to taste) |
1/2 teaspoon salt (optional) |
2 1/2 cups low sodium beef broth (add more if necessary) |
11 ounces condensed tomato bisque soup |
Directions:
1. Preheat oven to 275 degrees.
2. In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
3. In a seperate bowl, blend the broth with the soup and pour over meat mixture.
4. Cover and bake 2 to 3 hours.
5. Check after 2 hours to see if the meat is tender and cooked throughout.
6. If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
7. NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.
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