Oven-Baked Beef Stew

• 1/2 c. all-purpose flour
• 3 Tbsp. shortening
• 5 carrots, cut in 1-inch pieces
• 1/4 c. chopped celery
• 1 Tbsp. instant beef bouillon granules
• 1 (16 oz.) can cut green beans, drained
• 2 lb. beef stew meat
• 1 (16 oz.) can tomatoes
• 1/2 c. chopped onion
• 1/4 c. chili sauce
• 1 (10 oz.) pkg. frozen Mexican-style vegetables
• 1 (10 oz.) pkg. corn bread mix

1. Combine 1/4 cup of the flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to meat, tossing to coat.
2. In skillet, brown the meat in hot shortening. Transfer to 3-quart casserole.
3. Drain off 1/2 cup liquid from tomatoes, reserving liquid.
4. Cut up tomatoes.
5. Add tomatoes and remaining liquid, carrots, onion, celery, chili sauce and bouillon granules.
6. Mix well.
7. Cover tightly and bake at 325u0b0 for 1 hour.
8. Combine remaining 1/4 cup flour with reserved tomato liquid.
9. Stir into stew along with Mexican-style vegetables and green beans. Cover and bake for 1 1/4 hours longer.

allpurpose, shortening, carrots, celery, instant beef bouillon granules, green beans, beef stew meat, tomatoes, onion, chili sauce, frozen mexican, corn bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580699 (may not work)