Old-Fashioned Oven Beef Stew
Recipe from Betty Crocker

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

by 7  people

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Servings: 6
Serving size: 1 1/2  cups
Prep Time: 15 mins
Total Time: 4 hrs 15 mins
Related Categories: Beef, Beef Stew, Beef Stew, Dinner, Stew
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    1 1/2  pounds 
    beef stew meat
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    3   tablespoons 
    Gold Medal® all-purpose flour
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    2   bags 
    frozen vegetables for stew (1 pound each)
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    1   can 
    diced tomatoes, undrained (14.5 ounces)
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    2   cans 
    condensed beef consomme (10 ounces each)
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    1   tablespoon 
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    1/8  teaspoon 
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    dried bay leaves

Heat oven to 325 degrees F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 14, chol. (mg) 65, sat. fat (g) 5, carb. (g) 29, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 7, pro. (g) 25, vit. A (IU) 4373, vit. C (mg) 9, sodium (mg) 600, calcium (mg) 61, iron (mg) 4, Vegetables () 1, Starch () 2, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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