Last nights dinner: Oven Beef Stew

Ok so this is my absolute favorite food of all time! I have never had anyone make this for me, but that is ok, I would be kinda scared that they might screw it up! Not to mention there is nothing better then tasting the fruit of you labors, or should I say stew of your labors! haha
Anyway, I found this recipe in an old cookbook from the 50's. My friend and I made it for home ec in high school and it has been my favorite ever since! This does take 2-3 hours to make but it is well worth it!

OVEN BEEF STEW



2 lbs boned chuck or bottom round in 2" cubes
1/4 c flour
3 tbsp salad oil
2 1/2 c tomato juice or water
12 small white onions
12 pared small carrots, quartered lengthwise
1 10oz package frozen whole kernal corn thawed just enough to separate
1 tsp monosodium glumate (MSG)I will talk about this later)
1 tsp salt
3 tbsp prepared mustard

Start heating oven to 350. Sprinkle meat with flour. Reserve leftover flor. In hot oil, in skillet, brown meat well on all sides - 15-20 min. Remove meat to 3 qt casserole dish.

Into oil, stir MSG, salt, mustard, and any remaining flour. Slowly add tomato juice (or water), stirring constantly making sure to keep it smooth, then pour over meat. Bake, covered, for 1 hour.

Add onions and carrots and bake, covered, for 45 minutes.

Add corn and bake, covered for 15 minutes or until vegetables are tender. Before serving, stir stew with a fork to bring meat chunks to the top.

Makes 6 servings.

TO VARY: Add 12 pared small potatoes with carrots, substitute peas for corn.

NOTES:
While MSG is still sold in stores, it is not recommended to use it! It can cause very dangerous side effects to some people. Please read up on it before useing it. If you don't use it you can easily substitute an extra tsp of salt, that's what I do.

I usually just buy the stew meat they sell at the store, it is cut smaller so it cooks quicker and is easier to eat in the stew.

I use extra virgin olive oil for the salad oil because I'm not sure what they mean.

I also have no idea what prepared mustard is. I've made this with ground mustard, yellow mustard, I have mixed ground mustard with water to "prepare" it, and I have even combined yellow mustard with ground mustard. They all turn out good, there isn't much of difference, unless you have a VERY trained tongue! My favorite thing to to is add 2 tbsp of ground mustard and 1 tbsp of yellow mustard.

If you don't have enough tomato juice, just add water to it until you have enough!

As far as cutting goes, I usually roughly chop the carrots and just use a large yellow or white onion, which ever I have, and cut it in half then quarter it. It's all good!

MY RATING: 5 Stew chuncks out of 5!!! YUMMY!!!