Baked Beef Stew

• 1 1/2 lb. stewing beef (lean) or 1 lb. cut smooth
• 2 c. peeled, cut up Irish potatoes
• 2 c. carrots, cut into 1/2-inch cakes
• 2 c. chopped celery
• 2 c. chopped onions
• 2 c. tomato juice
• 2 Tbsp. Lipton onion soup mix (contains salt)
• 1 tsp. salt (if desired)
• 1/2 tsp. black pepper
• 2 squirts Tabasco (if desired)
• 2 Tbsp. sugar
• 3 Tbsp. flour

1. Grease an 11 x 16 x 2-inch baking pan.
2. Cut beef into 1/2-inch cubes; sprinkle in pan evenly.
3. Add 1 cup of tomato juice to pan; cover with aluminum foil.
4. Bake for 1 hour in a 300u0b0 oven.
5. Take out and add vegetables in layers.
6. Mix dry ingredients; sprinkle over vegetables.
7. Add 1 cup tomato juice or more, if needed. Again, cover with aluminum foil.
8. Bake in a 300u0b0 oven for 2 hours, or until tender.
9. Check beef for tenderness.

stewing beef, potatoes, carrots, celery, onions, tomato juice, onion soup, salt, black pepper, squirts tabasco, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705864 (may not work)