Oven Stew(No Pot Watching) - cooking recipe

Ingredients

3 Tbsp. enriched flour
2 1/2 tsp. salt
pepper
2 lb. beef stew, cut in 1 to 2 inch cubes
12 small whole onions
3 stalks celery, cut in 2 inch slices
4 medium carrots, cut lengthwise in quarters
6 small whole potatoes
1 can tomato soup or home canned tomatoes
1 3/4 c. water
1 small bay leaf
2 whole cloves
3/4 c. canned peas or limas, drained

Preparation

Combine flour, 1 1/2 teaspoons salt and dash of pepper; dredge cubes of beef stew in mixture.
Brown in a little fat.
Place meat in 3 quart casserole.
Add onions, celery, carrots and potatoes. Combine tomato soup, water, 1 teaspoon salt, dash of pepper, cloves and bay leaf.
Heat.
Pour tomato mixture over vegetables and meat. Cover.
Bake in moderate oven (350\u00b0) for 1 hour and 45 minutes or until meat is tender and potatoes almost tender.
Add the peas or limas.
Cover and bake 15 minutes longer.
Makes 6 to 8 servings.