Recipe for cooking clay baker beef stew

Soups for Salads :: Stews

Clay Baker Beef Stew

1 lb. beef stew meat
2 Tbsp. flour
1 single-servings envelope instant tomato soup mix
1 tsp. dried thyme, crushed
1 C. water
1/2 C. Burgundy
1/2 tsp. Worcestershire sauce
2 med. potatoes, peeled and qt.ered
2 carrots, qt.ered
1 C. frozen pearl onions
1 stalk celery, sliced

Cover a 2-qt. clay baker and upturned lid with water and soak for 10 min.; drain. Cut beef into 1-in. cubes and coat with flour; arrange in bottom of clay baker. Mix together tomato soup mix, thyme, 1/2 tsp. salt and 1/8 tsp. pepper. Stir in water, Burgundy and Worcestershire sauce. Pour over meat. Add potatoes, carrots, onions and celery. Cover baker. Place in a COLD oven. Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hr. or until meat and vegetables are tender.

Makes approximately 4 servings.