Oven
Beef Stew
Submitted by:
Karen
Pitschneider |
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Prep
Time: approx.
10 Minutes
Cook Time:
approx. 4
Hours |
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" A
stew that is easy to put together and slow roasts and fills your
kitchen with a mouth watering aroma. Doubling the recipe makes
for an easy company dinner. "
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| Ingredients |
- 1 pound stew
meat
- 2 cups cubed
potatoes
- 2 cups chopped
carrots
- 1 (10.75
ounce) can condensed cream of mushroom soup
- 1 (10.5
ounce) can condensed French onion soup
- 1
3/4 cups water
- 1 cup frozen
green peas
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| Directions |
| 1 |
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Preheat
oven to 250 degrees F (120 degrees C).
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| 2 |
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In
a 2 to 3 quart casserole dish, place the stew meat, potatoes,
carrots, mushroom soup, French onion soup and water and mix
together well.
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| 3 |
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Bake,
uncovered, at 250 degrees F (120 degrees C) for 4 to 5 hours,
stirring occasionally. Add the peas 15 minutes before serving.
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| Makes
6 to 8 servings
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Nutrition
at a glance
Servings
Per Recipe: 7 |
amount
per serving |
| Calories |
272 |
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| Protein |
17g |
| Total
Fat |
14g |
| Sodium |
743mg |
| Cholesterol |
44mg |
| Carbohydrates |
21g |
| Fiber |
3g |
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