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Oven Roasted Beef Stew
Ingredients
2 pounds boneless beef chuck roast
4 large carrots, peeled and sliced or 1 pound bag baby carrots
2 large potatoes, cubed
2 cans (10 3/4 oz.
each
) condensed cream of tomato soup
3 cups water
1 envelope (1.5 oz) beef stew seasoning mix
Directions
Heat roaster oven to 250°F.
Place beef, carrots, and potatoes in insert pan.
In a medium bowl, whisk together soup, water, and seasoning packet. Pour over beef and vegetables.
Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.
Serves:
4-6
Oven Roasted Beef Stew
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
2 pounds boneless beef chuck roast
4 large carrots, peeled and sliced or 1 pound bag baby carrots
2 large potatoes, cubed
2 cans (10 3/4 oz.
each
) condensed cream of tomato soup
3 cups water
1 envelope (1.5 oz) beef stew seasoning mix
Directions
Heat roaster oven to 250°F.
Place beef, carrots, and potatoes in insert pan.
In a medium bowl, whisk together soup, water, and seasoning packet. Pour over beef and vegetables.
Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.
Serves:
4-6
RECIPE TAGS
Roaster Ovens
Main Course
Soups, Stews and Chili
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