Cut meat into bite-size pieces; coat with flour. Brown meat, part at a time
in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to
pan; sauté onion until tender. Return meat to pan. Stir in soup, water and
salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30
minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover
and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EAT-L Digest
08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997
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