Tasty Tuesday - Beef Stew

My blogging friend Lindsay hosts Tasty Tuesday and I have a beef stew recipe to share. A winning combo if I've ever seen one!
After taking the kids skiing yesterday we enjoyed some leftover stew. (That's the secret.) It gets thicker after you reheat it. We almost always make a double batch so we are guaranteed to have leftovers.


Taken from my More With Less Cookbook:

Oven Beef Stew

Shake in Bag* - 2 T flour, 1 t salt,
1/4 t pepper, 1 lb beef cubes
Heat in skillet - 2 T shortening (I use olive oil instead)



Brown beef cubes, then place in greased casserole dish (I use a glass dish that doesn't need to be greased.)

Preheat oven to 350 degrees

Add 2 c. tomato juice**

1 onion, chopped
1/2 t. dried basil


Cover and bake 1 hour

Add 4 small/medium potatoes and 3 carrots, cut into 1" pieces (This is a good point to reevaluate whether there is enough liquid in the dish. Lots will cook away so add more juice at this point to stretch the recipe further if you want.)

Bake 1 hour longer or until tender.

* I've found that using a large yogurt container works just as good as a bag, is reusable, and provides an easy place to toss the veggie peelings.

**I never ever have tomato juice in the house. I have always substituted tomato sauce or spaghetti sauce by putting 1 cup sauce and 1 cup water in instead of juice. I've even gotten away with adding pureed spinach without anyone catching on.