Savory Beef Stew

Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.

Prep Time 15 min Total Time 3 hr 45 min Servings 6

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) Directions

1 Heat oven to 325F. 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.

Expert Tips 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.