Oven Beef Stew - cooking recipe

Ingredients

1 lb. stew meat
1 c. flour
salt and pepper
3 Tbsp. Wesson oil
2 medium onions, chopped
1 3/4 c. water
1 c. condensed tomato soup
1 bay leaf
3 whole cloves
1 limb celery, sliced
4 carrots
1 c. English peas
3 medium potatoes, cut in medium chunks

Preparation

Cut meat into 1-inch pieces; dredge in flour mixed with salt and pepper.
Heat skillet with the oil; lightly brown on all sides. Transfer meat to a buttered 2-quart casserole.
Lightly brown onions and celery in oil; add to the meat.
Heat soup and water; add to meat mixture.
Add bay leaf and cloves; stir well.
Add potatoes and carrots; stir well.
Cover casserole and bake at 325\u00b0 for 1 1/2 hours.
Take out the bay leaf before serving.
Serves 4.