Oven Beef Stew

• 3/4 lb. boneless beef, cut into cubes
• 1 Tbsp. all-purpose flour
• 1 c. chopped onion
• 3 large potatoes, cubed
• 1 Tbsp. sugar
• 1 tsp. Worcestershire sauce
• 1 (14 1/2 oz.) can Italian-style stewed tomatoes
• 1/2 (6 oz.) can low-sodium tomato paste (1/3 c.)
• 2 1/2 c. water
• 2 tsp. instant beef bouillon granules
• 1 bay leaf
• 1/4 tsp. thyme
• 1 c. cubed eggplant (optional)

1. In a plastic bag, combine meat and the 1 tablespoon flour; shake to coat meat.
2. Spray a 4 1/2-quart Dutch oven with nonstick spray coating.
3. Add meat and onion; cook until meat is brown and onion is tender.
4. Drain off any fat.
5. Add potatoes, undrained tomatoes, tomato paste, water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf.
6. Bake, covered, in a 350u0b0 oven for 1 hour.
7. Add eggplant.
8. Cover and bake for 30 minutes more.

boneless beef, flour, onion, potatoes, sugar, worcestershire sauce, italianstyle stewed, tomato paste, water, instant beef bouillon granules, bay leaf, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716354 (may not work)