Oven Beef Stew With Sweet Potatoes

This is an easy to prepare stew, baked in an oven-proof Dutch oven or large casserole pan with lid.

• Ready In: 2 hrs 40 mins
• Serves: 6-8

Ingredients

• 2  lbs  lean stewing beef, cut into bite-sized cubes (trimmed of visible fat)
• 3  carrots, sliced (or 3 cups baby carrots)
• 2  onions, quartered & seperated
• 3  medium sweet potatoes or 3  large sweet potatoes, cut into stew-sized wedges
• 1  bay leaf
• 1  teaspoon oregano flakes
• 1⁄2 teaspoon ground pepper (add more to taste)
• 1⁄2 teaspoon salt (optional)
• 2 1⁄2 cups low sodium beef broth (add more if necessary)
• 11  ounces  condensed tomato bisque soup

Directions

1. Preheat oven to 275 degrees.
2. In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
3. In a seperate bowl, blend the broth with the soup and pour over meat mixture.
4. Cover and bake 2 to 3 hours.
5. Check after 2 hours to see if the meat is tender and cooked throughout.
6. If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
7. NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.