Oven Stew

Name: Oven Stew
Ingredients: 4 lb. beef round steak, cut into 1-inch cubes; 4 c. sliced carrots; 2 c. sliced celery; 4 medium onions, sliced; 2 (5 oz. each) cans water chestnuts, drained and sliced; 2 (6 oz. each) cans sliced mushrooms, drained; 1/4 c. plus 2 Tbsp. flour; 2 Tbsp. sugar; 2 Tbsp. salt; 2 (16 oz. each) cans tomatoes; 2 c. water; 2 tsp. instant beef bouillon

12 ingredients

4 steps

Ingredients

4 lb. beef round steak, cut into 1-inch cubes
4 c. sliced carrots
2 c. sliced celery
4 medium onions, sliced
2 (5 oz. each) cans water chestnuts, drained and sliced
2 (6 oz. each) cans sliced mushrooms, drained
1/4 c. plus 2 Tbsp. flour
2 Tbsp. sugar
2 Tbsp. salt
2 (16 oz. each) cans tomatoes
2 c. water
2 tsp. instant beef bouillon

Directions

1

Heat oven to 325°.
2

In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onions, water chestnuts and mushrooms.
3

Mix flour, sugar and salt; stir into meat mixture(s).
4

Stir in tomatoes, water and beef bouillon.