Title: Oven-Cooked Beef Stew
Categories: Soup
Yield: 4 Servings

1 lb Beef stew meat
Salt; pepper, all-purpose
-flour
3 tb Shortening
2 md Onions; chopped
1 3/4 c Water
1 cn (10.5-oz) condensed tomato
-soup
1 sm Bay leaf
2 Whole cloves
1 Stalk celery; sliced
4 Carrots; sliced
1 c Canned peas
3 md Potatoes; cut into
-eighths
Salt and pepper

Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with
flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat
to a 2-quart casserole. Lightly brown chopped onions in the hot shortening;
add to meat. Heat water with tomato soup and pour over meat. Add seasonings
and sliced celery. Cover and bake at 325ø for 1-1/2 hours, or until meat is
nearly tender. Add sliced carrots, peas, and potatoes cut in eighths;
sprinkle with salt and pepper, and mix in with beef and gravy. Cover and
continue baking for 45 minutes. Yield: 4 to 6 servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.