Oven Beef Stew With Sweet Potatoes

• 2 lbs lean stewing beef, cut into bite-sized cubes (trimmed of visible fat)
• 3 carrots, sliced (or 3 cups baby carrots)
• 2 onions, quartered & seperated
• 3 medium sweet potatoes or 3 large sweet potatoes, cut into stew-sized wedges
• 1 bay leaf
• 1 teaspoon oregano flakes
• 1/2 teaspoon ground pepper (add more to taste)
• 1/2 teaspoon salt (optional)
• 2 1/2 cups low sodium beef broth (add more if necessary)
• 11 ounces condensed tomato bisque soup

1. Preheat oven to 275 degrees.
2. In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
3. In a seperate bowl, blend the broth with the soup and pour over meat mixture.
4. Cover and bake 2 to 3 hours.
5. Check after 2 hours to see if the meat is tender and cooked throughout.
6. If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
7. NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.

lean stewing beef, carrots, onions, sweet potatoes, bay leaf, oregano flakes, ground pepper, salt, beef broth

Taken from www.food.com/recipe/oven-beef-stew-with-sweet-potatoes-153988 (may not work)