Oven Stew II recipe

4 servings

1/4 cup all-purpose flour

2 pounds cubed stew meat

2 tablespoons vegetable oil

1 (14.5 ounce) can stewed tomatoes

5 carrots, chopped

3 potatoes - peeled and cubed

1/2 (10 ounce) package frozen peas

1 1/2 cups water

1 (1 ounce) package dry onion soup mix

1 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F (200 degrees C).

Place the flour in a large resealable plastic bag.

Pour in the meat, seal the bag and shake well to coat.

Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan.

Bake at 400 degrees F (200 degrees C) for 30 minutes.

Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper.

Stir with a wooden spoon, cover and return to the oven.

Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.