Mom's Oven Baked Stew

UPDATE: This post has been shared many times over on Pinterest and I wanted to share it again here today since nothing says AUTUMN SUPPER  like a good stew.

Shared originally on Oct. 12, 2009



Have you ever enjoyed oven baked stew?

What could more more appropriate to serve during the cool crisp (and rainy!) weather we have been having?

This is another winner from my Momma's collection of great home cooked meals.

My late Grandpa Pete (Pietro) said this was the best stew he had ever eaten- which were fightin' words because my late grandmother Amelia considered HERSELF to be the best cook. No one wants to be shown up by their daughter-in-law!

Sorry, Grandma, but I'll have to agree with Grandpa on this one!
I've been blessed to come from a long line of great cooks!

Because of its low cooking temperature and many baking hours, this is perfect to serve for Sunday Dinner. It will be ready when you return from your service.

You can also raise the oven temperature for a shorter cooking time, but I like it cooking low and slow.

Here's what you'll need for this recipe:

2 cans tomato soup
2 cups water
1/2 c. flour
4 lbs. stew beef
6 med. carrots
8 med. potatoes
3/4-1cup celery
1 onion
4 beef bouillon cubes
1 pkg. Good Season's Italian Seasoning mix.

Mix together soups, water and flour. Add meat, veges and seasoning, stir well. Bake Covered at 275 degrees for 4-5 hours.

Warm crusty bread and a side salad is all you need for a complete meal.

You can thank my Momma for this one!