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Slow Oven - Baked Stew

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Submitted by: wsos girl

 

A fantastic stew with lots of beef and vegetables that is slow cooked for a wonderful flavor.
 

Ingredients

  • 2 lbs. Boneless stew meat
  • 1 T. Kitchen Bouquet
  • 2 tsp. salt
  • Black pepper
  • 1 Onion, chopped
  • 1 can stewed tomatoes (or med. size can tomato sauce OR single serving size can V-8 juice)
  • 2 C. beef broth or boullion
  • 2 or 3 stalks celery, chopped
  • 1/2 bag baby carrots
  • 3 or 4 potatoes, peeled & diced 3/4"
  • 2 T. sugar
  • 4 oz. can sliced mushrooms(optional)
  • Splash of red wine (optional)

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Method

In 6-8 qt. ovenproof Dutch oven, mix beef and Kitchen Bouquet. Add salt, dash of black pepper, onion, and stewed tomatoes OR tomato sauce OR V8 juice. Stir in beef broth or bouillon, celery, baby carrots, potatoes, and sugar. Add mushrooms and wine if desired. Cover and bake at 225 degrees about 4 hrs or so. Do not remove cover until cooking time is done.

 

Notes: Most stockpots from cookware sets have ovenproof handles up to 400 degrees. This cooks at such low temp., so don't worry. My sister makes it in a preheated covered cast iron dutch oven-looks so 'homey'!

 

Number of Servings: 10

 

Submitted by: wsos girl ()

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