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Oven Roasted Beef Stew

Oven Roasted Beef Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 pounds boneless beef chuck roast
  • 4 large carrots, peeled and sliced or 1 pound bag baby carrots
  • 2 large potatoes, cubed
  • 2 cans (10 3/4 oz. each) condensed cream of tomato soup
  • 3 cups water
  • 1 envelope (1.5 oz) beef stew seasoning mix

Directions

  1. Heat roaster oven to 250°F.
  2. Place beef, carrots, and potatoes in insert pan.
  3. In a medium bowl, whisk together soup, water, and seasoning packet. Pour over beef and vegetables.
  4. Cover and roast for 3 hours or until beef is tender. Occasionally remove cover and stir. Internal temperature of meat should reach at least 160°F.

Serves: 4-6

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