Oven Stew For Two Recipe
Ingredients
| All purpose flour | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| 3/4 pound boneless beef chuck, cut in 1-inch cubes | ||
| Shortening | 1 Tablespoon | |
| Tomato soup | 1 10 3/4 Ounce, condensed | |
| 1 soup can water | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Potatoes | 2 Medium, peeled | |
| 2 medium carrots, cut in 1-inch pieces | ||
| 1/4 cup dry red wine or water | ||
Directions
Combine flour, salt, and pepper; coat meat cubes with the seasoned flour.
In a small Dutch oven brown meat in hot shortening.
Add tomato soup, the soup can of water, chopped onion, and basil.
Bake, covered, at 375° for 1 hour.
Add potatoes, carrots, and wine; cover and bake till meat and vegetables are tender, about 1 hour longer
In a small Dutch oven brown meat in hot shortening.
Add tomato soup, the soup can of water, chopped onion, and basil.
Bake, covered, at 375° for 1 hour.
Add potatoes, carrots, and wine; cover and bake till meat and vegetables are tender, about 1 hour longer
Chef
