Oven Beef Stew

Oven Beef Stew

My family has made this recipe for years. It was originally taken from the More-with-Less Cookbook by Doris Longacre, but we have made a few little changes along the way. This hearty and warm meal is perfect for chilly fall nights.

2 tablespoons flour
1 teaspoon salt
Dash of pepper
1 pound beef cubes
2 tablespoons oil
2 (14.5-ounce) cans diced tomatoes
1 1/2 cups chopped onion
1/2 teaspoon dried basil
4 medium potatoes, cubed
4 medium carrots, cut into 1-inch pieces

Preheat oven to 350 degrees. In a gallon-size zippered bag, shake together flour, salt, pepper, and beef cubes.

In a heavy skillet, heat oil and brown floured beef cubes, then place in a greased casserole dish. Layer tomatoes, onion, and basil over beef cubes. Cover and bake at 350 degrees for 1 hour.

Add potatoes and carrots to baking dish and bake 1 hour longer, or until tender.