Oven-Cooked Beef Stew

• 1 lb. beef stew meat
• salt, pepper and flour
• 2 medium onions
• 1 3/4 c. water
• 1 can condensed tomato soup
• 1 small bay leaf
• 3 whole cloves
• 1 stalk celery, sliced
• 4 carrots, sliced
• 3 medium potatoes, cut in 1/8ths (eighths)
• 1 c. canned peas (optional)

1. Cut meat into 1 inch cubes, sprinkle with salt and pepper and roll in flour.
2. Melt 3 tablespoons oil in skillet and brown meat well.
3. Transfer meat to a 2-quart casserole.
4. Lightly brown onion in fat and add to meat.
5. Add seasoning and celery and stir well. Cover and bake in a 325u0b0 oven for 1 1/2 hours.
6. Add can of peas, vegetables and sprinkle with salt and pepper.
7. Stir into meat. Cover and continue baking for 20 minutes or until cooked.

beef stew meat, salt, onions, water, tomato soup, bay leaf, cloves, celery, carrots, potatoes, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718284 (may not work)