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Oven-cooked Beef Stew

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CATEGORY CUISINE TAG YIELD
Meats Soup 4 Servings

INGREDIENTS

1 lb Beef stew meat
Salt, pepper all-purpose
flour
3 T Shortening
2 Onions, chopped
1 3/4 c Water
1 10.5-oz condensed tomato
soup
1 Bay leaf
2 Whole cloves
1 Stalk celery, sliced
4 Carrots, sliced
1 c Canned peas
3 Potatoes, cut into
eighths
Salt and pepper

INSTRUCTIONS

Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge
with flour. Melt shortening in skillet and brown meat thoroughly.
Transfer meat to a 2-quart casserole. Lightly brown chopped onions in
the hot shortening; add to meat. Heat water with tomato soup and pour
over meat. Add seasonings and sliced celery. Cover and bake at 325ø
for 1-1/2 hours, or until meat is nearly tender. Add sliced carrots,
peas, and potatoes cut in eighths; sprinkle with salt and pepper, and
mix in with beef and gravy. Cover and continue baking for 45 minutes.
Yield: 4 to 6 servings.  From <The Progressive Farmer's Southern
Country Cookbook>, by the  editors of the 'Progressive Farmer
Magazine'.  Downloaded from Glen's  MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 611
Calories From Fat: 109
Total Fat: 12.2g
Cholesterol: 5.4mg
Sodium: 759.9mg
Potassium: 1361mg
Carbohydrates: 106.3g
Fiber: 10.6g
Sugar: 10.1g
Protein: 18.7g


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