You can add more sauce if you want.  I don't like a lot of liquid when I have 
stew.

Marilyn

-----Original Message-----
From: Deborah Barnes via Cookinginthedark 
[mailto:[email protected]] 
Sent: Wednesday, January 3, 2018 8:22 PM
To: [email protected]
Cc: Deborah Barnes
Subject: Re: [CnD] Easy Oven Stew

Maybe the water and tomato sauce are enough together?

Deb B.

-----Original Message-----
From: Lori Castner via Cookinginthedark [mailto:[email protected]] 
Sent: Wednesday, January 03, 2018 7:21 PM
To: [email protected]
Cc: Lori Castner
Subject: Re: [CnD] Easy Oven Stew

Do you think the amount o Hunts sauce is two ounces; doesn't seem like much!

Lori C.


-----Original Message-----
From: Marilyn Pennington via Cookinginthedark 
[mailto:[email protected]] 
Sent: Tuesday, January 02, 2018 10:41 AM
To: [email protected]
Cc: Marilyn Pennington; [email protected]
Subject: [CnD] Easy Oven Stew

Easy Oven Stew

2 pounds boneless beef (chuck or round) in 1 inch cubes

1/4 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon paprika

2 tablespoons Wesson oil

4 small onions -- quartered

4 small carrots -- pared & cut into 1 i

4 small potatoes -- pared & cut into hal

1 cup sliced celery

1 cup water

2 ounces cans Hunt's tomato sauce with mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a

portion at a time; shake until coated. Mix with Wesson oil in 3 quart

casserole.

Bake, uncovered, at 400 degrees for 30 minutes. Stir once. Add

vegetables, water, and Hunt's sauce; mix well. Cover; bake at 350 degrees

for 1 3/4 hours or until done. Yield: 6 servings.  Enjoy. 

 

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