Recipe - Oven-Cooked Beef Stew

1 pound Beef stew meat
Salt; pepper, allpurpose
flour
3 tablespoon Shortening
2 md Onions; chopped
1 Three fourths cup Water
1 cn (10.5oz) condensed tomato
soup
1 small Bay leaf
2 Whole cloves
1 Stalk celery; cut or sliced up
4 Carrots; cut or sliced up
1 cup Canned peas
3 md Potatoes; cut into
eighths
Salt and pepper

Cut meat into 1inch cubes; sprinkle with salt and pepper, and dredge with
flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat
to a 2quart casserole. Lightly brown chopped onions in the hot shortening;
add to meat. Heat water with tomato soup and pour over meat. Add seasonings
and cut or sliced up celery. Cover and bake at 325ø for 1One half hours, or until meat is
nearly tender. Add cut or sliced up carrots, peas, and potatoes cut in eighths;
sprinkle with salt and pepper, and mix in with beef and gravy. Cover and
continue baking for 45 minutes. Yield: 4 to 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.