Easy Oven Beef Stew
TOTAL TIME: Prep: 15 min. Bake: 2 hours
YIELD: 3 servings.
My husband liked this stew and I thought others would, too.
-Ruth Ushman, Waterford, Michigan
Ingredients
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2 tablespoons all-purpose flour
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3/4 teaspoon salt
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1/8 teaspoon pepper
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3/4 pound boneless beef chuck roast, cut into 1-inch cubes
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1 tablespoon vegetable oil
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1-1/4 cup water
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3/4 cup chopped onion
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1/4 teaspoon dried basil
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2 medium potatoes, peeled and diced
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2 medium carrots, cut into 1-inch pieces
Directions
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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.
Nutrition Facts
1 serving: 432 calories, 16g fat (5g saturated fat), 74mg cholesterol, 1253mg sodium, 46g carbohydrate (15g sugars, 5g fiber), 27g protein.
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