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Baked Beef Stew

  • 1/2 cup cornstarch
  • 2 T. salt
  • 1/4 T. pepper
  • 1/2 T. 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 pieces 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.) Add the coated Lightly toss the beef cubes with the oil. Bake, uncovered, at 450║ for 1/2 hour, stirring half way through. Remove from oven. Reduce the oven temperature to 350║. Add the carrots, peas, potatoes and onions 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 a beef boullion, then gradually stir in the milk. Pour the soup mixture over the beef and vegetables. Cover and bake at 350║for 1 hour. Reduce oven temperature to 300║. Revove casserole from the oven, uncover and stir. Return to oven and bake, uncovered for 30 more minutes.

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