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 leaves
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:
Preheat oven to 275 degrees.
In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
In a seperate bowl, blend the broth with the soup and pour over meat mixture.
Cover and bake 2 to 3 hours.
Check after 2 hours to see if the meat is tender and cooked throughout.
If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
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.
Servings: 6-8
Time preparation: 30 min.
Time total: 160 min.