Oven Stew II

Ingredients

• 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

Directions

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 10×15 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.