Oven Stew II recipe
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Ingredients
- ¼ cup all-purpose flour 2 pounds cubed stew meat 2 tablespoons vegetable oil 1 (14.5 ounce) can stewed tomatoes 5 carrots, chopped 3 potatoes - peeled and cubed ½ (10 ounce) package frozen peas 1 ½ cups water 1 (1 ounce) package dry onion soup mix 1 teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 708.4 caloriescarbohydrate: 45.4 gcholesterol: 121.6 mgfat: 41.1 gfiber: 7.1 gprotein: 39.5 gsaturatedFat: 15 gservingSize: -sodium: 1322.7 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Oven Stew II
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place the flour in a large resealable plastic bag. Pour in the meat, seal the bag and shake well to coat. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.
Bake at 400 degrees F (200 degrees C) for 30 minutes.
Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven.
Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.