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Ingredients
- 1 lb Beef stew meat
- Â Â Salt, pepper, all-purpose flour
- 3 Tbsp. Shortening
- 2 med Onions, minced
- 1Â 3/4 c. Water
- 1 can (10.5-ounce) condensed tomato soup
- 1 sm Bay leaf
- 2 whl cloves
- 1 stalk celery, sliced
- 4 x Carrots, sliced
- 1 c. Canned peas
- 3 med Potatoes, cut into eighths
- Â Â Salt and pepper
Directions
- Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Heat shortening in skillet and brown meat thoroughly. Transfer meat to a 2-qt casserole. Lightly brown minced onions in the warm shortening; add in to meat. Heat water with tomato soup and pour over meat. Add in seasonings and sliced celery. Cover and bake at 325 for 1-1/2 hrs, or possibly till meat is nearly tender. Add in sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and fold in with beef and gravy. Cover and continue baking for 45 min.
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 147 | 40% |
| Total Fat 16.49g | 21% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 3.21g | |
| Cholesterol 18mg | 6% |
| Sodium 687mg | 29% |
| Potassium 1034mg | 30% |
| Total Carbs 45.69g | 12% |
| Dietary Fiber 8.8g | 29% |
| Sugars 8.85g | 6% |
| Protein 11.03g | 18% |
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