World Famous Recipes

Oven Beef Stew

1 1/2 – 2 lbs beef cubes

4 med. potatoes, peeled and cut in cubes about the same size as the beef

4 – 5 carrots cut into chunks

4 – 5 onions, peeled and cut into bite-sized pieces

2 cans of any flavor cream soup (mushroom, celery, a mix…)

1/2 can water

(I add a few peppercorns to spice it up a bit more)

Place beef in bottom of a roasting pan or large casserole dish. Place

veggies on top. Add the soup and water. Cover tightly with foil and bake 2

1/2 to 3 hours at 325F. Do not peek or stir until done.

I add a shot of Kitchen Bouquet to make a rich, brown gravy and sometimes a

shot of Worcestershire sauce.

Tomato soup gives a different flavor and a bay leaf is good with it.

Amounts of veggies can be varied and others, like celery, can be added. It

seems to work out just fine.

Can make this with meat only and served over rice or noodles, but add a bit

more water to make up for the moisture that the veggies would have provided.