Hearty Baked Stew

SUBMITTED BY: Judith Wood

"My mother has been making this stew since the 1940s and prepared it for our family many times through the years. It's loaded with vegetables for wonderful flavor and pretty presentation. - Judith Wood, Fredericktown, Ohio"

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 medium potatoes, peeled and sliced
3 medium carrots, sliced
3/4 pound lean ground beef
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup frozen peas
2 medium onions, sliced
2 tablespoons butter or margarine
salt and pepper to taste

DIRECTIONS

In an ovenproof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

FOOTNOTE

Make Hearty Baked Stew when you have time. Cool, cover tightly with foil and freeze. When you anticipate a busy day, remove the pan from the freezer and thaw in the refrigerator overnight. Reheat in the oven or microwave.