Oven Beef Stew Recipe
Ingredients
| Flour | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Beef chuck - 1 1/2 pounds, cut in 1-inch cubes | ||
| Crisco | 2 Tablespoon | |
| Tomato soup | 2 Can (10oz), condensed | |
| Water - 2 soup cans (2 1/2 cups) | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Dried basil | 1/2 Teaspoon | |
| Potatoes | 4 Medium | |
| Carrots | 4 Medium | |
| Dry red wine - 1/2 cup or water -1/2 cup | ||
Directions
GETTING READY
1. Preheat oven to 375° Fahrenheit.
2. In a medium bowl, mix flour, salt and pepper.
3. Add meat and coat well with flour mixture.
MAKING
4. In a Dutch oven, heat Crisco and brown flour coated meat in it.
5. Stir in soup, water, onion and basil.
6. Cover the oven and bake for 1 hour.
7. Remove from oven and let it cool completely.
FINALISING
8. Refrigerate the dish at least overnight or until served.
9. About 1 ½ hours before serving, remove from refrigerator.
10. Pare potatoes and carrots; cut into cubes.
11. Add them to the stew mixture and stir in wine.
12. Cover and bake in preheated oven for another 1 hour until meat is tender.
SERVING
13. Serve piping hot Oven Beef Stew with some garlic bread or toasts.
1. Preheat oven to 375° Fahrenheit.
2. In a medium bowl, mix flour, salt and pepper.
3. Add meat and coat well with flour mixture.
MAKING
4. In a Dutch oven, heat Crisco and brown flour coated meat in it.
5. Stir in soup, water, onion and basil.
6. Cover the oven and bake for 1 hour.
7. Remove from oven and let it cool completely.
FINALISING
8. Refrigerate the dish at least overnight or until served.
9. About 1 ½ hours before serving, remove from refrigerator.
10. Pare potatoes and carrots; cut into cubes.
11. Add them to the stew mixture and stir in wine.
12. Cover and bake in preheated oven for another 1 hour until meat is tender.
SERVING
13. Serve piping hot Oven Beef Stew with some garlic bread or toasts.
Chef
