hearty beef stew... 2 hours and 10 minutes

 

the goods:

 

1 and 1/2 pounds beef chuck, cut into 1-inch pieces

1/4 cup all-purpose flour

2 cans (14.5 ounces each) Ro-tel

3/4 pound small potatoes, halved

1/2 pound frozen peas and carrots, thawed

 

 

Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour.

Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.