"The whole family will like this stew!

(Prep Time: 15 Min - Cook Time: 2 Hrs - Ready In: 2 Hrs 15 Min)

Servings  

Original Recipe Yield 2 servings

 

Ingredients

  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 pound boneless beef chuck roast - cut into 1 inch cubes
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 1/4 cups water
  • 3/4 cup chopped onion
  • 1/4 teaspoon dried basil
  • 2 medium potatoes, peeled and diced
  • 2 medium carrots, cut into 1 inch pieces

Directions

In a re-sealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350 degrees F for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

 

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