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Title: Country Oven Stew Categories: None Yield: 1 Servings 1 1/2 lb Lean stewing beef 1/4 c All purpose flour 4 tb Cooking oil, divided 1 c Sliced onion 1 cn Cream of mushroom soup 3/4 c Water 1 ts Salt 2 c Carrot chunks 1 c Undiluted 2% Evaporated milk 1 c Frozen cut green beans 2 c Cauliflower flowerettes Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to pan; sauté onion until tender. Return meat to pan. Stir in soup, water and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30 minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod |