Oven Beef Stew

• 1 lb. stew meat
• 1 c. flour
• salt and pepper
• 3 Tbsp. Wesson oil
• 2 medium onions, chopped
• 1 3/4 c. water
• 1 c. condensed tomato soup
• 1 bay leaf
• 3 whole cloves
• 1 limb celery, sliced
• 4 carrots
• 1 c. English peas
• 3 medium potatoes, cut in medium chunks

1. Cut meat into 1-inch pieces; dredge in flour mixed with salt and pepper.
2. Heat skillet with the oil; lightly brown on all sides. Transfer meat to a buttered 2-quart casserole.
3. Lightly brown onions and celery in oil; add to the meat.
4. Heat soup and water; add to meat mixture.
5. Add bay leaf and cloves; stir well.
6. Add potatoes and carrots; stir well.
7. Cover casserole and bake at 325u0b0 for 1 1/2 hours.
8. Take out the bay leaf before serving.
9. Serves 4.

stew meat, flour, salt, wesson oil, onions, water, tomato soup, bay leaf, cloves, celery, carrots, english peas, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784384 (may not work)