Recipe - Country Oven Stew

1 One half pound Lean stewing beef
One fourth cup All purpose flour
4 tablespoon Cooking oil, divided
1 cup Sliced onion
1 cn Cream of mushroom soup
Three fourths cup Water
1 teaspoon Salt
2 cup Carrot chunks
1 cup Undiluted 2% Evaporated milk
1 cup Frozen cut green beans
2 cup Cauliflower flowerettes

Cut meat into bitesize pieces; coat with flour. Brown meat, part at a time
in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil to
pan; sauté onion until tender. Return meat to pan. Stir in soup, water and
salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and bake 30
minutes longer. Add e. milk and beans to stew. Top with cauliflower. Cover
and bake 30 minutes longer. Makes 5 or 6 servings. Posted to EATL Digest
08 Mar 97 by Lilia Prescod lprescod@ITRC.UWATERLOO.CA on Mar 8, 1997