Oven Beef Stew - cooking recipe

Ingredients

3/4 lb. boneless beef, cut into cubes
1 Tbsp. all-purpose flour
1 c. chopped onion
3 large potatoes, cubed
1 Tbsp. sugar
1 tsp. Worcestershire sauce
1 (14 1/2 oz.) can Italian-style stewed tomatoes
1/2 (6 oz.) can low-sodium tomato paste (1/3 c.)
2 1/2 c. water
2 tsp. instant beef bouillon granules
1 bay leaf
1/4 tsp. thyme
1 c. cubed eggplant (optional)

Preparation

In a plastic bag, combine meat and the 1 tablespoon flour; shake to coat meat.
Spray a 4 1/2-quart Dutch oven with nonstick spray coating.
Add meat and onion; cook until meat is brown and onion is tender.
Drain off any fat.
Add potatoes, undrained tomatoes, tomato paste, water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf.
Bake, covered, in a 350\u00b0 oven for 1 hour.
Add eggplant.
Cover and bake for 30 minutes more.