oven stew
By Yankee Magazine|Feb 11 2007|
Ingredients
This stew is so good on a nice cold day.
Nothing is cooked until it goes in the oven.
Oven Stew
1-2 pound(S) stew beef cut in bite sized pieces
8-10 potatoes cut in bite sized pieces ( I leave skins on)
2 bags baby carrots
2 onions chopped
4 stalks celery cut in bite sized pieces.
2 cans Beef Broth
3 cups water
Salt and pepper to taste.
Bisquick
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen peas
Instructions
Put all ingredients except frozen veggies and 1 can beef broth into a
roasting pan.
Mix well. Bake in 350 degree oven until tender. Mixing about every half
An hour. Occasionally you might want to add a bit more water if needed to
keep a sauce.
While this is baking, make Bisquick according to package directions, you
want to use the recipe for Chicken Pot Pie for the topping. Unless you want
dumplings then use theRolled Biscuits Recipe.
Once the oven stew is tender add your frozen veggies. If you need more
liquid for the gravy add your other can of beef broth. Using corn starch or
Bisto thicken your gravy a little.
Then add your Bisquick mixture over top.
Bake for about 45 minutes until BIsquick is golden brown.
