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Prep 15min
Total3hr45min
Servings6
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Ingredients
1 1/2
lb beef stew meat
1
medium onion, cut into 8 wedges
1
can (14.5 oz) stewed tomatoes, undrained
1 1/2
teaspoons seasoned salt
1/2
teaspoon pepper
1
dried bay leaf
2
cups water
2
tablespoons Gold Medal™ all-purpose flour
12
small red potatoes (1 1/2 lb), cut in half
1
bag (8 oz) ready-to-eat baby-cut carrots (about 30)
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Steps
1
Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
2
Cover; bake 2 hours, stirring once.
3
Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
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Add a bit of rich flavor, if you have the time, by browning the beef in a little oil before assembling the stew.
Purchase small red potatoes that are bright in color, firm and of uniform size. If yours are larger, you can cut them into quarters.
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