Oven Stew(No Pot Watching)

• 3 Tbsp. enriched flour
• 2 1/2 tsp. salt
• pepper
• 2 lb. beef stew, cut in 1 to 2 inch cubes
• 12 small whole onions
• 3 stalks celery, cut in 2 inch slices
• 4 medium carrots, cut lengthwise in quarters
• 6 small whole potatoes
• 1 can tomato soup or home canned tomatoes
• 1 3/4 c. water
• 1 small bay leaf
• 2 whole cloves
• 3/4 c. canned peas or limas, drained

1. Combine flour, 1 1/2 teaspoons salt and dash of pepper; dredge cubes of beef stew in mixture.
2. Brown in a little fat.
3. Place meat in 3 quart casserole.
4. Add onions, celery, carrots and potatoes. Combine tomato soup, water, 1 teaspoon salt, dash of pepper, cloves and bay leaf.
5. Heat.
6. Pour tomato mixture over vegetables and meat. Cover.
7. Bake in moderate oven (350u0b0) for 1 hour and 45 minutes or until meat is tender and potatoes almost tender.
8. Add the peas or limas.
9. Cover and bake 15 minutes longer.
10. Makes 6 to 8 servings.

flour, salt, pepper, beef stew, onions, stalks celery, carrots, potatoes, tomato soup, water, bay leaf, cloves, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664230 (may not work)