Beef Stew Casserole

Name: Beef Stew Casserole
Yield: serves 6
Ingredients: 2 pounds beef stew meat; 1 teaspoon salt; Pinch of pepper; 1/3 cup all-purpose flour; 2 tablespoons vegetable shortening; 1 large onion, quartered; 1 cup apple juice; 2 medium unpeeled cooking apples, sliced; 3 carrots, cut into long, narrow strips; 1 cup diced celery; 1 bay leaf; 1/4 teaspoon dried oregano

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

2 pounds beef stew meat

1 teaspoon salt

Pinch of pepper

1/3 cup all-purpose flour

2 tablespoons vegetable shortening

1 large onion, quartered

1 cup apple juice

2 medium unpeeled cooking apples, sliced

3 carrots, cut into long, narrow strips

1 cup diced celery

1 bay leaf

1/4 teaspoon dried oregano

Preparation

Sprinkle the meat with salt and pepper, then dredge it in the flour. Heat the shortening in a heavy skillet. Add the meat and cook until browned on all sides. Add the onion. Pour in the apple juice and bring to a boil. Cover and simmer for about 1 1/2 hours, or until the meat is tender. Place the apples, carrots, and celery in a casserole, then pour the stew into the casserole. Add the bay leaf and oregano and bake at 350 degrees for 30 minutes. Remove and discard the bay leaf. Serve the stew over mashed potatoes or rice.

Paula Deen's Kitchen Classics

TagsCasserole Stew Soup/Stew American Beef Meat Apple Fruit Main Dinner Oven Bake Cookbooks

Recipe notes

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