Pilgrim's Rest Oven Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 2 tablespoons vegetable oil
- 2 1/2 cups water
- 2 pounds stew meat i cut mine up a little smaller because it seems to get tender faster
- 1/4 cup flour place in ziploc baggie
- 1/2 teaspoon salt place in baggie with flour
- 1/2 teaspoon pepper place in baggie with flour
- 1/2 teaspoon granulated beef bouillon optional
- 2 14.5 ounce cans stewed tomatoes
- 1/2 large onion chopped
- 3 potatoes cubed
- 8 whole baby carrots or one or two regular sized slice
- 1 rib celery chopped
- Carbohydrate 26.043933562464 g
- Cholesterol 59.3674999999848 mg
- Fat 8.40383481248647 g
- Fiber 3.55762818052173 g
- Protein 28.9763289374757 g
- Saturated Fat 2.3714960112278 g
- Serving Size 1 1 Serving (364g)
- Sodium 322.05873747416 mg
- Sugar 22.4863053819423 g
- Trans Fat 1.18859032984593 g
- Calories 289 calories
Preheat oven to 400 degrees. Place in baggie: 1/4 cup flour, salt and pepper. Shake baggie to mix. Add the stew meat to the baggie and toss, making sure all the meat gets coated with flour. Put 2 tablespoons of oil in a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet. Put the coated meat in the pot or skillet and put it in the oven after making sure your oven shelves are adjusted so the stew can cook in the middle of the oven. Set a time for 30 minutes and stir the meat every ten minutes while you are preparing your vegetables. Add to large mixing bowl: Beef bouillon Canned Tomatoes Water Chopped onion Cubed potatoes Carrots Chopped celery Stir to mix well and when the meat finishes browning add the vegetable mixture to the meat and stir to mix. Place the lid on the pot and reduce heat to 375 degrees. Cook for two hours or until meat is tender. Do not raise the lid during cooking time. Add salt and pepper to taste before serving. Serve with cornbread.
