Oven Beef Stew

Serves: 5
Total Calories: 154


2 tablespoons flour
1 1/2 teaspoons salt
1 Dash of pepper
2 tablespoons shortening
1 1/2 pounds beef chuck, cut in 1-inch chunks
2 (10 3/4-ounce) cans condensed tomato soup
2 1/2 cups water
1 1/2 cups chopped onions
1/2 teaspoon dried, crushed basil
4 medium potatoes, pared, cubed
4 medium carrots, cut in 1-inch pieces
1/2 cup dry red wine (or water)


Combine flour, salt, and pepper; coat meat cubes and brown in hot shortening in a Dutch oven. Add soup, water, onion, and basil. Cover and bake at 375° for 1 hour. Add potatoes, carrots, and wine. Cover and bake 1 hour longer, or until tender.

Nutritional Facts:

Serves: 5
Total Calories: 154
Calories from Fat: 44

This Oven Beef Stew recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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