Monday, November 9, 2009
A Fall Comfort Food - Oven Beef Stew
I have an old cookbook that I really enjoy which was published in 1979 and is called Better Homes and Gardens All-Time Favorite Recipes. I bought it at a library discard sale for $1.00. This cookbook has everything you could think of in it and I've cooked many dishes based on its recipes. Often I will find several versions of the same dish which allows me to choose the one that I already have the ingredients on hand for. There are 1007 recipes in there!
Saturday I made Oven Beef Stew that I adapted from a recipe in this cookbook, since I had a large pack of marked down stew beef that I grabbed Friday afternoon at Food Lion. I hardly ever purchase any meat that isn't on a good sale or has been marked down. The marked down meat goes home and is either immediately cooked or frozen. The stew beef I bought Friday had a couple of days left on the "sell by date" so I waited until Saturday to use it.
This recipe make 4 to 6 servings, so be sure to adjust the amounts if you don't need this much. Three of us at my house ate this Saturday at lunch and there was a big bowl of left overs.
Oven Beef Stew
2 tablespoons all-purpose flour
3/4 teaspoon salt or salt to taste.
2 Dashes of pepper
1 1/2 to 2 pounds boneless beef stew meat, cut into 1 inch cubes
2 tablespoons cooking oil
2 10 3/4 ounce cans condensed tomato soup
2 soup cans water
1 cup chopped onion
1/2 teaspoon dried basil, crushed
4 to 6 medium potatoes, depending on size, peeled and cubed
4 medium carrots, cut into 1 inch pieces
1/2 cup water
Combine flour, salt, and pepper; coat meat cubes with the seasoned flour. In a small dutch oven brown meat in hot oil. I used a frying pan and then transferred the meat to a roasting pan. It took two batches, since I had a large amount of meat. Add the two tomato soups, the soup cans of water, chopped onion and basil.
Bake, covered, at 375 degrees for 1 hour. Add potatoes, carrots, and 1/2 cup water; cover and bake until meat and vegetables are tender, 30 minutes to 1 hour longer.
This turned out really good and is a great Fall comfort food!
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