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Baked Beef Stew

Baked Beef Stew

  • 1/2 cup cornstarch
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • 1 1/2 lbs. beef cubes
  • 3 T. vegetable oil
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups frozen peas
  • 5 medium potatoes - peeled and cut into 1" pieces
  • 2 medium onions - peeled and cut into 1" pieces
  • 3 large ribs of celery - sliced
  • 1 can cream of celery soup - undiluted
  • 1 envelope onion soup mix
  • 1 packet beef boullion crystals or 1 beef boullion cube, crushed
  • 1 T. Worcestershire sauce
  • 1-3/4 cup milk

Preparation -
Combine the first 4 ingredients in a plastic bag. Add the beef cubes and shake to coat. Place the vegetable oil in a large oven proof casserole or Dutch Oven. Add the coated beef cubes. (Save the cornstarch mixture in the bag...set it aside.) Lightly toss the beef cubes with the oil. Bake, uncovered, at 450º for 1/2 hour, stirring half way through. Remove from oven. Reduce the oven temperature to 350º. Add the carrots, peas, potatoes, onions, and celery to the beef. In a large mixing bowl, combine the remaining cornstarch mixture with the cream of celery soup. Mix in the onion soup mix, Worcestershire sauce, and beef boullion, then gradually stir in the milk. Pour the soup mixture over the beef and vegetables. Cover and bake at 350ºfor 1 hour. Reduce oven temperature to 300º. Revove casserole from the oven, uncover and stir. Return to oven and bake, uncovered, for 30 more minutes.


Red Soup for Supper Set
Resembling vintage crocks, this large 4-qt. soup pot and
4 -16 oz. bowls, all have lids to keep your food piping hot.
They're ideal for serving soups, stews, chowders or chili.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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