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Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.
Recipe by GoldMedal
Prep Time
15min
Total Time
3hrs45min
Servings
6servings (1 1/3 cups each)
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Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
Cover; bake 2 hours, stirring once.
Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
If stew appears too thick, stir in additional water.
Add a bit of rich flavor, if you have the time, by browning the beef in a little oil before assembling the stew.
Purchase small red potatoes that are bright in color, firm and of uniform size. If yours are larger, you can cut them into quarters.
*Percent Daily Values are based on a 2,000 calorie diet.
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