Baked Beef Stew

A convenient dish that cooks while you're away. Freezes well, too! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN.

• Ready In: 5 hrs 10 mins
• Serves: 6-8

Ingredients

• 2  lbs  lean  chuck roast, cubed
• 1  tablespoon all-purpose flour
• 4  large carrots, scraped and cut into chunks
• 1  large onion, halved
• 1 (20 ounce) can  unsalted stewed tomatoes
• 1  cup  sliced celery (about 2 stalks)
• 3⁄4 cup fresh peas or 3⁄4 cup  frozen peas
• 4  medium potatoes, peeled and quartered
• 1 (8 ounce) can sliced water chestnuts, drained

Directions

1. Preheat oven to 275 degrees.
2. In a large bowl, thoroughly mix all ingredients together.
3. Place in a 9x13 inch covered casserole.
4. Bake for 3-5 hours- Serve hot.