Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 2 t salt
  • 1 1/2 t pepper
  • 3 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
  • 9 medium carrots, cut into 1-inch chunks
  • 7 or 8 medium potatoes, cut into sixths
  • 5 or 6 celery ribs, cut into 3/4-inch chunks
  • 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls.

from Taste of Home Most Requested Recipes

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