Quick Oven-Baked Beef Stew |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites. Ingredients:
1 1/2 lbs beef cube steaks (about 4 steaks) |
1/2 cup flour |
2 tablespoons oil |
1 cup beef broth (make with hot water and bouillon cube) |
2 cups diced potatoes |
2 cups sliced carrots |
1 cup chopped onion |
1 cup sliced celery |
1 cup frozen green peas or 1 cup frozen green beans |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
Directions:
1. Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet.
2. Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well.
3. Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.
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